Classic Chilled Gazpacho

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Gazpacho is a classic cold and refreshing summer soup that has been around for centuries and for good reason. It uses fresh peak summer produce like tomatoes, cucumber, bell pepper, and basil and it couldn’t be easier! No cooking, baking, or slaving over a hot stove required. Simply cut up the produce, blend it all together, and chill that’s it! I love serving this as an appetizer for dinner parties, or with a simple salad for lunch. Whatever you do with it, it’s sure to be a success!     

Classic Chilled Gazpacho

Serves 6
Prep: 10 min
Blending: 2 min 
Chilling: 2 hours
Total: 2 hours 12 min
Beginner

Ingredients:

2 Lb. tomatoes, vine ripe, halved and cored (10-12 tomatoes) 

1 Cucumber, peeled and deseeded

½ Bell pepper, green or red, cored 

½ Small red onion, peeled 

1 Small white onion, peeled 

4 Cloves garlic

¼ Cup basil (plus extra for topping) 

3 Tbsp. olive oil 

3 Tbsp. sherry vinegar

1 tsp. salt 

½ tsp. Fresh cracked black pepper 

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Halve and core tomatoes, place in a large bowl. Be sure to discard seeds.
  3. Peel and seed your cucumber, add to tomatoes.
  4. Core bell pepper, and peel and rough chop your onions.
  5. Add to the tomatoes and cucumber.
  6. Set up your high-speed blender with the standard blade attachment.
  7. Add in all ingredients.
  8. Blend on high until smooth. You may need to stop and scrape down the sides occasionally to ensure even blending. If all the ingredients don’t fit in your blender, do it in two batches.
  9. Once blended, pour back into the large bowl, and refrigerate for at least 2 hours, or until chilled all the way through.
  10. Serve cold and garnish with fresh basil, a drizzle of olive oil, and fresh black pepper. Enjoy! 

              

Nutrition Facts: 
Calories- 189
Carbs- 20.7 g
Fat- 10.4 g
Protein- 4.3 g