Fresh Gazpacho

Prep Time: 20

Total Time: 20

Servings: bowls

Course: Side Dish

Cuisine: Spanish

Author: Heather Nicholds

This is an easy gazpacho recipe that makes for a refreshing bowl of raw soup - perfect for when the tomatoes are ripening in the hot late summer sun. I added a hot pepper (something I don't often do in my recipes because I'm a spice wimp) that didn't taste too spicy when I tasted the tip, but wound up making a very spicy pot... so go easy!

Ingredients

8 cup tomato
8 cup cucumber
2 cup bell pepper, any color
1/4 cup green onion, shallots, sweet onion, or another 1/4 cup chives
2 clove fresh garlic, pressed
1 lemon, juiced
1/4 cup fresh basil, or cilantro
1/4 cup fresh parsley
1/4 cup fresh chives, or green onion
2 Tbsp balsamic vinegar
pinch sea salt
pinch black pepper
1 Tbsp jalapeno pepper, optional

Instructions

If you're making the soup by hand, chop all the veggies up fairly small, and put them in a large soup pot with the seasonings.
If you have an immersion blender, you can puree until it's chopped up finely but not totally smooth.
If you want to make this really quickly, put everything in a food processor or blender and pulse or puree until you get the consistency you like.
This tastes best if left to chill and marinate in the fridge for at least an hour.

Notes

This would be lovely with a big dollop of Fresh Basil Pesto or Avocado Dip on top to make it cool and creamy.

Nutrition