Gazpacho
Gazpacho is a classic summer soup made with fresh tomatoes, cucumber, and onion that takes minutes to make and is served cold for a refreshing dish.
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Servings: 4 cups
Ingredients
- 3 cups chopped tomatoes see note
- 1 English cucumber peeled and chopped
- 1 clove garlic minced
- 1/2 cup chopped red onion
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Optional garnishes: sliced tomatoes, croutons, and grated Parmesan cheese.
Instructions
- Place the tomatoes, cucumber, garlic, onion, olive oil, vinegar, thyme, salt and pepper in a blender or food processor. Blend until the soup is as chunky or smooth as you like it.
- Transfer the soup to an airtight container and chill it for at least two hours, or overnight.
- Serve the gazpacho chilled with the garnishes, if using. Store the leftovers in an airtight container in the refrigerator for up to three days.
Notes
You don't need to peel the tomatoes, but you should remove the core and seeds before chopping them. Slice them in half cut out the core and scoop out the seeds before chopping them.
Nutrition Estimate
Calories: 163kcal | Carbohydrates: 8.9g | Protein: 1.9g | Fat: 14.4g | Saturated Fat: 2.1g | Polyunsaturated Fat: 11.6g | Sodium: 9.4mg | Fiber: 2.5g | Sugar: 5.4g
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