Easy Gazpacho
Ingredients
The soup
-
2½
pounds
ripe tomatoes, chopped
-
1
English cucumber
-
2
fresno chiles
-
¼
small
red onion, rinsed
-
2
cloves
garlic
-
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
For garnish
-
cherry tomatoes
-
fresh herbs
Instructions
- Finely chop ¼ of the cucumber and reserve for garnish.
- Peel the remaining cucumber, cut into chunks, and transfer to a blender.
- Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper to the blender.
- Blend until smooth and season to taste.
- Chill the soup for at least 2 hours.
- Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
3g
Sodium
500mg
Cholesterol
0mg
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