Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium ripe tomatoes, peeled and deseeded; 0,5 red pepper, deseeded; 0,5 green pepper, deseeded; 1 medium cucumber, peeled and deseeded; 1 medium onion; 2 garlic cloves; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 0,5 cups fresh basil, chopped; Salt and freshly ground pepper, to taste; Croutons for serving (optional)

Servings: persons

6 medium ripe tomatoes, peeled and deseeded
0,5 red pepper, deseeded
0,5 green pepper, deseeded
1 medium cucumber, peeled and deseeded
1 medium onion
2 garlic cloves
3 tablespoons olive oil
2 tablespoons balsamic vinegar
0,5 cups fresh basil, chopped
Salt and freshly ground pepper, to taste
Croutons for serving (optional)

1
Cut all vegetables into cubes and place in a large bowl. Add the garlic, salt, pepper, oil, vinegar and basil.
2
Puree the vegetables with a hand blender (or use a blender or food processor). Stir and adjust the seasoning. If you think the gazpacho is very thick, add a little water or cold vegetable stock. On the contrary, if you find it very liquid, you can add some croutons or stale bread.
3
Keep in the refrigerator, in a covered container, for 3 to 4 hours, it may be more, for the flavors to blend and the soup becomes cold. Serve sprinkled with small bits of raw vegetables and croutons.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium ripe tomatoes, peeled and deseeded, 0,5 red pepper, deseeded, 0,5 green pepper, deseeded, 1 medium cucumber, peeled and deseeded, and more.

Yes, Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho

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