Summer Gazpacho Recipe

Summer Gazpacho Recipe is such a refreshing, traditional, cold summer soup! This gazpacho starts with the best tomatoes and summer veggies blended to flavor packed perfection!

Course Main Course

Cuisine American

Prep Time 10 minutes

Chill Time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 209kcal

Author Nichole

Ingredients

2 Pounds Tomatoes, Tops removed and cut into quarters
1 Medium Cucumber, Peeled and cut into chunks
1 Medium Red Bell Pepper, Cored and cut into chunks
¼ Cup Green Onion Green and White Parts
1 Clove Garlic
⅓ Cup Olive Oil
1 Tablespoon Red Wine Vinegar
½ teaspoon Cumin
Salt & Pepper To Taste
1 teaspoon Sugar, Optional
1-2 teaspoons Hot Sauce, Optional

Instructions

Add the tomatoes to a high powered blender and pulse until liquified. Add in the remaining ingredients and blend on high speed until smooth. Taste the soup and add more vinegar, cumin, salt and pepper if desired.
Set a fine mesh strainer over a large bowl and pour the gazpacho through, using a spoon to push the soup through the strainer.
Chill for at least one hour before serving. Store the soup in the refrigerator for up to 4 days.

Notes

NOTE ON TOMATOES: Any tomatoes work for this recipe. Make sure they are very ripe for the best flavor.

NOTE ON ONION: Use both the green and white part of the green onions. Green onions give great flavor without being overwhelming, however ¼ cup of red onion can be used if preferred.

Nutrition