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Classic Gazpacho Soup

Bowl of vibrant gazpacho soup topped with diced cucumber and herbs, ready to eat.
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A refreshing cold tomato soup perfect for hot weather, made quickly in a blender with fresh vegetables.

Ingredients

Scale
  • 4 large ripe tomatoes
  • 1 cucumber, peeled
  • 1 red bell pepper
  • 1 small red onion
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 slice day-old bread
  • 1 cup water

Instructions

  1. Chop tomatoes, cucumber, bell pepper, and onion into chunks.
  2. Add all vegetables to a blender with garlic, olive oil, vinegar, salt, and pepper.
  3. Tear bread into pieces and add to blender with water.
  4. Blend until smooth, about 2 minutes.
  5. Chill in the refrigerator for at least 2 hours before serving.

Notes

  • For a smoother texture, strain the soup after blending.
  • Add a diced cucumber or croutons as garnish.
  • Store in jars for easy make-ahead meals.

Nutrition

Find it online: https://carlacooking.com/classic-gazpacho-soup-recipe/