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Gazpacho is a chilled soup traditionally from Spain, a perfect way to use up end-of-summer vegetables in your garden.
It is traditionally made with tomatoes, cucumbers and peppers but you can get creative and make variations. For a Mexican Gazpacho you can add avocado, cilantro and jalapeño, for an Italian Gazpacho add fresh basil and Parmigiano Reggianno. Personally… I prefer my soup spicy with jalepeños, cilantro and avocado. How do you like your gazpacho?
Yield: 2 servings
Serving Size: 1 bowl
- 2 large tomatoes, peeled
- 1/2 medium cucumber, peeled and seeded
- 1/4 red bell pepper
- 1 garlic clove
- 1 tsp red wine vinegar
- 2 tsp extra virgin olive oil
- kosher salt and fresh black pepper to taste
- 2 tbsp chopped red onion
- Place tomatoes, cucumber, bell pepper, garlic, salt, pepper and vinegar in the blender until smooth.
- Chill in refrigerator 1/2 hour.
- Pour into two large bowls and top with 1 tsp olive oil in each bowl, chopped red onion, salt and pepper plus toppings (shaved parmesan or avocado if using).
- Serve with good crusty bread.
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Serving: 1 bowl, Calories: 82.1 kcal, Carbohydrates: 9.2 g, Protein: 1.7 g, Fat: 5.1 g, Sodium: 13 mg, Fiber: 2.2 g, Sugar: 1.5 g