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Easy Gazpacho

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Easy gazpacho is a chilled, no-cook soup made with fresh summer vegetables. Light, tangy, and hydrating, it’s perfect for hot weather and comes together in minutes with just a blender.

Ingredients

  • 4 ripe tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1 red bell pepper, chopped
  • 1/4 red onion, chopped
  • 1–2 garlic cloves
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar or sherry vinegar
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • Optional: 1 slice stale bread (torn), fresh parsley or basil for garnish

Instructions

  1. Roughly chop tomatoes, cucumber, bell pepper, onion, and garlic.
  2. Add all vegetables to a blender or food processor.
  3. Drizzle in olive oil and vinegar, then season with salt and pepper.
  4. Add stale bread if using, for a thicker texture.
  5. Blend until smooth or to desired texture.
  6. Taste and adjust seasoning, then chill in the fridge for at least 2 hours.
  7. Serve cold, garnished with chopped veggies, a drizzle of olive oil, or fresh herbs.

Notes

  • Use canned tomatoes if fresh aren’t in season.
  • For ultra-smooth texture, peel tomatoes or strain the soup.
  • Add jalapeño for heat or watermelon for a sweet twist.
  • Blend in avocado for extra creaminess.
  • Store in fridge up to 3 days; stir before serving.

Nutrition

Find it online: https://recipesbyliza.com/easy-gazpacho/