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Fresh Gazpacho Cold Soup Recipe Easy Refreshing Summer Delight

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A quick and easy chilled soup made with fresh garden tomatoes, cucumbers, and bell peppers, perfect for hot summer days. This refreshing gazpacho balances sweet tomatoes, crunchy veggies, and a splash of sherry vinegar for a vibrant, healthy meal.

Ingredients

Scale
  • 6 medium ripe tomatoes (about 2 lbs / 900g), preferably Roma or vine-ripened
  • 1 medium cucumber, peeled and seeded (English cucumber works well)
  • 1 medium red bell pepper, seeded and chopped
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Salt to taste (sea salt or kosher salt preferred)
  • Freshly ground black pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup (120 ml) cold water
  • A few sprigs fresh parsley or basil, chopped (for garnish)

Instructions

  1. Prepare the vegetables: Wash and roughly chop the tomatoes, peel and seed the cucumber, core and seed the red bell pepper, and finely chop the red onion and garlic (about 10 minutes).
  2. Blend the base: Add the tomatoes, cucumber, and half the bell pepper to a blender or food processor. Pulse a few times until partially pureed but still chunky. Add a splash of cold water if needed to help blending.
  3. Add flavorings: Stir in the minced garlic, chopped red onion, remaining bell pepper, olive oil, sherry vinegar, smoked paprika, salt, and pepper. Blend again for about 30 seconds to incorporate evenly.
  4. Adjust consistency: Add cold water a little at a time until the soup is pourable but still substantial.
  5. Chill thoroughly: Transfer the gazpacho to a large bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours to develop flavors.
  6. Final taste test: Before serving, taste and adjust salt, pepper, or vinegar as needed.
  7. Serve: Ladle into bowls, drizzle a bit more olive oil on top, and sprinkle with chopped fresh parsley or basil.

Notes

Use the ripest tomatoes possible for best flavor. Do not over-blend; leave some texture for interest. Chill for at least 2 hours or overnight for best taste. Adjust seasoning after chilling to avoid over-salting. Can be strained for a smoother texture. Serve cold, optionally over ice cubes. Store leftovers in airtight container in fridge up to 3 days. Gazpacho freezes but texture changes after thawing.

Nutrition

Keywords: gazpacho, cold soup, summer soup, fresh tomato soup, easy gazpacho, healthy soup, vegan soup, gluten-free soup, refreshing soup

Find it online: https://vexifood.com/fresh-gazpacho-cold-soup-recipe-easy-refreshing-summer-delight/