Ingredients
Scale
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, cored and chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 cup vegetable broth or cold water
- Salt and black pepper, to taste
- A pinch of cayenne pepper or hot sauce for that tactical heat
- Fresh basil and parsley for garnish
Instructions
- In a blender, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth.
- Slowly add the olive oil, red wine vinegar, and vegetable broth, blending continuously to create a smooth consistency.
- Season with salt, black pepper, and cayenne pepper or hot sauce for a fiery kick.
- Chill the gazpacho in the refrigerator for at least 2 hours to meld flavors.
- Garnish with fresh basil and parsley before serving for a refreshing taste.
Notes
- For extra flavor, add a splash of lemon juice or a few drops of hot sauce.
- Adjust spice levels by varying cayenne pepper or hot sauce quantity.
- Make ahead and refrigerate for at least 2 hours for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 120 kcal Kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
