Easy Gazpacho. Chill in refrigerator before serving for best results. In the bowl of a food processor, add tomatoes, cucumbers, red onion, garlic, olive oil, white vinegar, salt, and pepper. Pulse until well combined and smooth, or desired texture.
Easy Gazpacho is made with fresh veggies like tomatoes, cucumber, peppers, onions, and garlic for a cold tomato soup that is the perfect summer treat.
This easy gazpacho comes together quickly the ingredients are run through a food processor to help with the process, the only hard part is letting it chill in the refrigerator to let the flavors.
This Easy Gazpacho is the perfect way to make use of fresh garden veggies!
You can have Easy Gazpacho using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Easy Gazpacho
- Prepare 2 of Tomato (very ripe).
- It's 1 clove of Garlic.
- Prepare 1/8 of Onion.
- It's 1/4 of Red bell pepper.
- Prepare 1/2 of Cucumber.
- Prepare 1 of roughly 5 cm Celery (optional).
- It's 1 of from 2 tablespoons White wine vinegar.
- Prepare 1 of from 2 tablespoons Extra virgin olive oil.
- It's 50 ml of Water.
- It's 1 of roughly 5 cm Baguette (optional).
- Prepare 1 of Salt.
Loaded with ripe tomatoes, cucumbers, red peppers, and onions, this chilled soup has just the right blend of flavors and textures. It makes a delicious lunch or dinner, and could also be served a light appetizer. Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor!
Easy Gazpacho instructions
- Remove the skin from the tomatoes by blanching it, and cut all of the vegetables into chunks..
- Add all the ingredients except for the water and salt to the blender and mix. Add water if needed and season it with salt. Once the soup is chilled, it's done..
- Add toppings according to your preference. Bon Appétit!.
Serve it in bowls for lunch or in small glasses as an aperitif. For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day. Gazpacho was invented for days like these. The hot, humid days of summer when the very idea of setting a pot over a burner has us reaching for another glass of lemonade. There are a million and one versions of gazpacho out there, all equally easy to whip up in a blender and all equally perfect for a hazy summer night.