Gazpacho, a cold soup dish that originated in Spain, is such a refreshing summer meal. It’s made with tomatoes, vinegar, and other raw vegetables that you blend up and serve. I used fresh seasonal vegetables from the farmers market to make this recipe and it was simple and lasted for more than one meal.
I used huge juicy heirloom tomatoes because they’re tasty and affordable in season. The combination of tomatoes and vegetables gives our bodies essential vitamins, antioxidants, and natural fiber. To have the most amount of flavor in your gazpacho, let your vegetables sit in the vinegar and salt mixture for 30 minutes to soak up all of the flavors. Top with some extra olive oil, croutons or fresh tomatoes!
Substitution Ideas:
- Apple Cider Vinegar: you can also use sherry vinegar or red wine vinegar
Easy Red Pepper + Cucumber Gazpacho
Ingredients
- 2 lbs tomatoes (about 4 large ones)
- 1/2 cucumber, sliced
- 1/2 bell pepper, chopped
- 1 small white onion, chopped
- 2 small garlic cloves, minced
- 1 tsp salt
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
Instructions
- Cut the tomatoes, cucumber, bell pepper, onion, and garlic and place in a medium bowl with the salt and apple cider vinegar. Let sit for 30 minutes (either at room temperature or the refrigerator) for vegetables to soak up the flavor.
- Place vegetable mixture in a high speed blender with 3 tablespoons of olive oil and blend on high until everything is smooth.
- Pour your mixture into a bowl or cups and enjoy right away topped with tomatoes, savory granola, herbs, scallions, or plain. You can also put it in the refrigerator and enjoy it later!
Did you make this recipe?Tag @girlswhoeat!
