Gazpacho

Gazpacho originates from Seville, Spain, and it is a perfect refreshing dish during warm weather. It has fresh vegetables and herbs to make this lunch or dinner addition nutritious! There are 2 options for this gazpacho recipe, either straining it or leaving it thick.

If you strain it, it becomes more like a cold beverage (similar to tomato-based juice) and tastes great over ice. Leaving it thick will preserve healthy fiber, and it will be more of a soup texture.

Makes 2 servings
Serving Size: 1 cup
Prep Time: 15 minutes
Cook Time: 0 minutes

Ingredients for gazpacho

• 3 medium cluster, heirloom, or roma tomatoes, chopped
• 3 small cucumbers or 1-2 large cucumbers, chopped
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• Ground black pepper, to taste
• ⅛ cup olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh mint, chopped
• ½ cup water

Directions for gazpacho

1. Peel all or some of the skin off of the cucumbers and loosely chop.
2. Loosely the tomatoes, then add cucumbers and tomatoes to a blender.
3. Add garlic powder, salt, black pepper, olive oil, vinegar, herbs, and water to the blender.
4. Blend on high speed for at least 1 minute, and until the mixture is very smooth.
5. Now you have the option to strain the gazpacho to create a very smooth consistency.
6. If you choose to keep the texture as is (for soup), pour gazpacho into a container and place it in the fridge for 2 to 4 hours to chill.
7. If you want a smoother consistency (for a beverage), strain the gazpacho, and then place in the fridge.
8. Serve in bowls or glasses after chilling. You can top the chilled gazpacho soup with a drizzle of olive oil, fresh chopped herbs, or other toppings to your taste.

Scroll down to see the nutrition facts for this recipe!