Easy Gazpacho
Ingredients
The soup
-
2
lbs
red tomatoes, cut into chunks
-
1
long
Anaheim pepper, seeded and cut into small pieces
-
2
Persian
cucumbers, or 1 English cucumber, sliced
-
1
small
red onion, or white onion, cut into chunks
-
1
clove
garlic
-
2
teaspoons
rice wine vinegar or sherry vinegar
-
to taste
salt
-
½
cup
olive oil
For serving
-
1
cup
cherry tomatoes, cut in half
-
1
Persian
cucumber, diced
-
to taste
Italian basil, garnish
Instructions
- Prepare the tomatoes, Anaheim pepper, cucumbers, onion, and garlic by cutting them into bite-size pieces.
- Blend the vegetables in a blender on high speed for 1 to 2 minutes until smooth.
- Add salt, vinegar, and olive oil to the blender and blend for another minute until well combined.
- Scrape down the sides of the blender and blend for an additional 30 seconds until silky.
- Strain the soup through a strainer, pressing to extract as much liquid as possible, and discard the solids.
- Transfer the soup to an airtight container and chill for 2 hours.
- Season with additional salt and vinegar if desired before serving.
- Serve in bowls with cherry tomatoes, diced cucumber, and basil, drizzled with olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
309
Total fat
28g
Total carbohydrates
16g
Total protein
3g
Sodium
65mg
Cholesterol
0mg
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