Ingredients
Scale
- 4 large ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 bell pepper (red or yellow), chopped
- 1 small red onion, chopped
- 2 cloves of garlic, minced
- 2 cups vegetable broth
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper, to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
- Chop the fresh ingredients: tomatoes, cucumber, bell pepper, red onion, and garlic.
- Add the chopped vegetables to a blender along with vegetable broth, olive oil, red wine vinegar, salt, and pepper. Blend until smooth.
- Transfer the gazpacho to a bowl and mix thoroughly. Chill in the refrigerator for at least one hour.
- Serve the chilled gazpacho in bowls, garnished with fresh herbs.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to experiment by adding different vegetables or herbs to suit your taste.
- This gazpacho is naturally gluten-free and can easily be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 120 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg