Gazpacho is a refreshing and vibrant cold soup that originates from Spain, particularly the Andalusian region. Made primarily from ripe tomatoes, cucumbers, bell peppers, onions, and garlic, all blended together with olive oil, vinegar, and a touch of salt, gazpacho offers a burst of fresh, garden flavors in every spoonful. This chilled soup is perfect for hot summer days, providing a cooling and hydrating dish that is both light and satisfying. Often garnished with diced vegetables, herbs, or a drizzle of olive oil, gazpacho is not only delicious but also packed with vitamins and nutrients, making it a healthy and invigorating appetizer or light meal.
Gazpacho
Ingredients
- 4 large fresh tomatoes, peeled and diced
- 1/2 English cucumber, peeled and finely diced
- 1/2 cup finely diced red bell pepper
- 1/4 cup minced green onion
- 1 large jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground cumin
- 1 pinch dried oregano
- 1 pinch cayenne pepper, or to taste
- freshly ground black pepper and salt, to taste
- 1 pint cherry tomatoes
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 1 tbsp balsamic vinegar
- 1 tsp Worcestershire sauce
- 2 tbsp thinly sliced fresh basil
Instructions
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
- Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
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