Classic Gazpacho
This Classic Gazpacho is light, zesty, and packed with garden-fresh veggies. Blended into a smooth, flavorful soup, it's a healthy and hydrating option that’s ideal for warm-weather lunches or as a refreshing starter at any summer gathering.
Servings: 6 servings
Calories: 113kcal
Ingredients
- 2 lbs ripe tomatoes cored and chopped
- 1 small cucumber peeled, seeded, and chopped
- 1 small red bell pepper seeded and coarsely chopped
- ½ cup red onion diced
- 1 garlic clove minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin optional
- 1 cup tomato juice
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- 1 teaspoon Tabasco sauce or more to taste
- Fresh basil or parsley for garnish
Optional garnishes
- cucumber diced
- tomato
- red bell pepper
Instructions
- Blend the tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, paprika, cumin, tomato juice, lemon juice, sugar, and Tabasco in a blender until smooth.
- Chill the mixture in the fridge for at least 2 hours to let the flavors develop.
- Taste and adjust the seasoning, adding more salt, vinegar, or Tabasco if needed.
- Serve cold, garnished with chopped herbs and diced vegetables. Drizzle with extra olive oil, if desired.
Notes
Chef Jenn’s Tips
- Use the ripest tomatoes you can find—they're the star of the show.
- If you prefer a chunkier gazpacho, pulse the blender instead of puréeing fully.
- For a smoother soup, strain the mixture through a fine mesh sieve after blending.
- Make it spicy with extra hot sauce or a pinch of cayenne.
- Letting it chill overnight will deepen the flavor even more.
Nutrition
Serving: 1cup | Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 419mg | Potassium: 549mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1934IU | Vitamin C: 47mg | Calcium: 31mg | Iron: 1mg