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A bowl of chilled gazpacho garnished with fresh herbs, olive oil, and black pepper.

Gazpacho Recipe

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine spanish
Servings 8 servings
Calories 113 kcal

Ingredients
  

  • 2 pounds ripe tomatoes cored and chopped
  • 1 small cucumber peeled, seeded, and chopped
  • 1/2 small green bell pepper seeded and chopped
  • 1 small red onion chopped
  • 2 garlic cloves chopped
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • Kosher salt to taste
  • 1/2 teaspoon freshly ground black pepper
  • Chopped fresh herbs such as parsley, mint, or cilantro (for garnish)

Instructions
 

  • In a blender, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and garlic. Add the olive oil, sherry vinegar, salt, and black pepper. Blend until the mixture is smooth.
    Chopped vegetables and seasonings in a blender for gazpacho.
  • Pass the mixture through a fine-mesh strainer, pressing all the liquid out with a spatula or the back of a ladle. Discard the solids.
    Straining the blended gazpacho mixture through a fine-mesh sieve.
  • Taste the soup and adjust the seasonings if needed. Cover and chill in the refrigerator for at least 2 hours. If the soup is too thick, add a few tablespoons of ice water and stir.
    A bowl of smooth, orange-red gazpacho.
  • Garnish with fresh herbs and serve cold for a refreshing treat.
    Gazpacho garnished with fresh herbs and a drizzle of olive oil.

Nutrition

Calories: 113kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 8mgFiber: 2g
Keyword Gazpacho
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