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Fresh Gazpacho Recipe Easy 5-Ingredient Summer Meal to Stay Cool

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A quick and easy cold soup made with fresh tomatoes, cucumber, bell pepper, garlic, and sherry vinegar. Perfect for a refreshing summer meal that is light, flavorful, and satisfying.

Ingredients

Scale
  • 4 cups (600g) ripe tomatoes, roughly chopped
  • 1 cup (150g) cucumber, peeled and diced
  • 1 cup (150g) red bell pepper, seeded and chopped
  • 2 large garlic cloves, minced
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Optional garnish: fresh basil or parsley leaves, diced avocado, or a drizzle of olive oil

Instructions

  1. Wash all produce. Roughly chop about 4 cups (600g) of ripe tomatoes, 1 cup (150g) peeled and diced cucumber, and 1 cup (150g) seeded and chopped red bell pepper. Mince 2 large garlic cloves finely. This should take about 10 minutes.
  2. Place the tomatoes, cucumber, bell pepper, and garlic into your blender or food processor. Pulse a few times until you reach a chunky consistency—thick salsa rather than smooth puree.
  3. Add 2 tablespoons of sherry vinegar, 3 tablespoons of extra virgin olive oil, and salt and pepper to taste. Blend again briefly just to combine. Taste and add more salt or vinegar if desired. This step usually takes 5 minutes.
  4. Transfer the mixture into a large bowl and cover with plastic wrap or a lid. Refrigerate for at least 1 hour to let the flavors marry and the soup chill thoroughly.
  5. Before serving, stir the gazpacho well. Taste one last time for seasoning. Ladle into bowls and garnish with fresh basil, parsley, diced avocado, or a drizzle of olive oil if desired. Serve immediately.

Notes

Use ripe tomatoes for best flavor. Do not over-blend to maintain a chunky texture. Chill the soup thoroughly for best taste. Adjust acidity carefully with sherry vinegar. Garlic flavor mellows after chilling. If too thick after chilling, stir in cold water or tomato juice to adjust consistency. Can be garnished with fresh herbs or avocado. Store leftovers in airtight container in refrigerator up to 3 days.

Nutrition

Keywords: gazpacho, cold soup, summer recipe, easy recipe, fresh tomatoes, cucumber, bell pepper, sherry vinegar, healthy, vegan, gluten-free

Find it online: https://blairrecipes.com/fresh-gazpacho-recipe-easy-5-ingredient-summer-meal-to-stay-cool/