Easy Gazpacho
Ingredients
-
1
each
English cucumber
-
2½
pounds
ripe tomatoes, chopped
-
2
each
fresno chiles, or ½ red bell pepper
-
¼
small
red onion
-
4
small
garlic cloves
-
¼
cup
chopped fresh cilantro
-
3
tablespoons
sherry vinegar or red wine vinegar
-
½
cup
extra virgin olive oil
-
1¼
teaspoons
sea salt
-
¼
teaspoon
freshly ground black pepper
-
to taste
Cherry tomatoes, for garnish
-
to taste
Fresh herbs, for garnish
Instructions
- Chop ¼ of the cucumber and set aside for garnish.
- Peel the remaining cucumber, cut into chunks, and place in a blender.
- Add tomatoes, chiles, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper to the blender.
- Blend the mixture until smooth.
- Season to taste and chill for at least 2 hours.
- Serve the soup garnished with reserved diced cucumber, cherry tomatoes, fresh herbs, olive oil, and black pepper.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
20g
Total carbohydrates
18g
Total protein
3g
Sodium
500mg
Cholesterol
0mg
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