Ingredients
Scale
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 bell pepper, chopped (red or green for that Red Light, Green Light theme)
- 1 small red onion, finely chopped
- 2 cups of tomato juice
- 2 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
- Croutons for serving (optional)
Instructions
- Gather your fresh ingredients, ensuring they’re ripe for the best flavor.
- In a blender, combine the tomatoes, cucumber, bell peppers, onion, tomato juice, olive oil, red wine vinegar, salt, and pepper. Blend until smooth.
- Pour the blended gazpacho into serving bowls, garnishing with fresh herbs and croutons.
- Serve chilled and enjoy your delicious creation!
Notes
- Store gazpacho in an airtight container in the refrigerator for up to 3 days.
- Add garnishes just before serving to maintain freshness.
- Enhance the experience with toppings like diced avocados or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 120 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg