Gazpacho Soup 2

This vibrant Gazpacho is the ultimate summer cooler. Blending ripe organic tomatoes with crisp cucumbers, bell peppers, and onions creates a silky yet textured soup that bursts with fresh flavor. The addition of red wine vinegar, lemon, and lime juice provides a bright acidity that balances the natural sweetness of the vegetables, while cumin, basil, and dill add a warm, aromatic finish. Perfect for hot days, this no-cook soup is light, healthy, and incredibly satisfying. It serves beautifully as a light lunch, a refreshing appetizer, or a vegan-friendly side dish. Simply blend, chill, and enjoy the taste of summer in every spoonful.

Cuisine: Spanish

Courses: Soups

Difficulty: Intermediate

Servings: 5

Calories: 126.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Gazpacho is the ultimate summer cooler. Blending ripe organic tomatoes with crisp cucumbers, bell peppers, and onions creates a silky yet textured soup that bursts with fresh flavor. The addition of red wine vinegar, lemon, and lime juice provides a bright acidity that balances the natural sweetness of the vegetables, while cumin, basil, and dill add a warm, aromatic finish. Perfect for hot days, this no-cook soup is light, healthy, and incredibly satisfying. It serves beautifully as a light lunch, a refreshing appetizer, or a vegan-friendly side dish. Simply blend, chill, and enjoy the taste of summer in every spoonful.

Ingredients

28 ounce Tomatoes, Eden organic
1 cup water
2 tablespoons Green pepper, diced
1/2 cup Onion, minced
4 cups Red pepper, diced
1/2 cup Cucumbers, peeled, seeded, and cut into chunks
1/2 cup Onions, green, diced
2 cloves Garlic, pressed
3 tablespoons Vinegar, Eden red wine
2 tablespoons Shoyu, Eden
3 teaspoons Cumin
3 tablespoons Lemon juice
3 tablespoons Lime juice
1 teaspoon Basil, minced
1 teaspoon Dill, minced

Directions

1
Place the organic tomatoes, water, diced green pepper, minced onion, diced red pepper, and cucumber chunks into a blender or food processor.
2
Add the pressed garlic cloves, red wine vinegar, shoyu, cumin, lemon juice, lime juice, minced basil, and minced dill to the blender.
3
Blend the mixture until it reaches your desired consistency, either completely smooth or slightly chunky depending on preference.
4
Transfer the gazpacho to a large bowl or pitcher.
5
Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
6
Stir gently before serving and enjoy cold.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 126.0kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 35.0mg2%
Total Carbohydrate 27.3g10%
Dietary Fiber 8.4g34%
Sugars 18.2g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother texture, strain the soup through a fine-mesh sieve after blending. For a more rustic, chunky gazpacho, blend briefly or by hand.

You can adjust the saltiness by varying the amount of shoyu used. Start with less and taste before adding more.

For extra freshness, garnish with a sprinkle of chopped fresh parsley or a drizzle of olive oil just before serving.

This soup tastes even better the next day as the flavors have more time to develop. Store in an airtight container in the refrigerator for up to 3 days.

Keywords: gazpacho, cold soup, spanish, tomato, vegan, vegetarian, summer, refreshing, no cook, healthy, cucumber, pepper, herbs, appetizer, lunch, organic, blended, chilled, light, easy

Read it online: https://www.chefs-mate.com/recipe/gazpacho-soup-2/