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Kettle River Gazpacho

Kettle River Gazpacho recipe image
This refreshing chilled soup captures the essence of summer with ripe tomatoes, crisp cucumbers, and fresh herbs. The combination of olive oil, lemon juice, and a hint of chili sauce creates a bright, zesty flavor profile that is both invigorating and satisfying. Perfect for hot days, this no-cook dish allows the natural flavors of the vegetables to shine. Serve it as a light lunch, an appetizer, or a refreshing side dish. It pairs beautifully with crusty bread for dipping.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 138.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This refreshing chilled soup captures the essence of summer with ripe tomatoes, crisp cucumbers, and fresh herbs. The combination of olive oil, lemon juice, and a hint of chili sauce creates a bright, zesty flavor profile that is both invigorating and satisfying. Perfect for hot days, this no-cook dish allows the natural flavors of the vegetables to shine. Serve it as a light lunch, an appetizer, or a refreshing side dish. It pairs beautifully with crusty bread for dipping.
Ingredients
  • 3 Tomatoes, peeled, seeded and coarsely chopped
  • 1/2 Green pepper, seeded and diced
  • 1 Clove garlic, finely chopped
  • 1 Small onion, finely sliced
  • 1/2 English cucumber, peeled and chopped
  • 4 tbsp Finely chopped mixed fresh herbs such as chives, parsley, oregano, or chervil
  • 2 tbsp Olive oil
  • 10 tbsp Chili sauce
  • 2 tbsp Lemon juice
  • 1/2 c Tomato juice
Directions
  1. 1
    Peel and seed the tomatoes, then coarsely chop them.
  2. 2
    Seed and dice the green pepper.
  3. 3
    Finely chop the garlic clove.
  4. 4
    Finely slice the small onion.
  5. 5
    Peel and chop the English cucumber.
  6. 6
    Finely chop the mixed fresh herbs.
  7. 7
    In a large bowl, combine the chopped tomatoes, green pepper, garlic, onion, cucumber, and herbs.
  8. 8
    Add the olive oil, chili sauce, lemon juice, and tomato juice to the bowl.
  9. 9
    Gently mix all ingredients together until well combined.
  10. 10
    Cover and refrigerate for at least 1 hour to allow flavors to meld.
  11. 11
    Serve chilled.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 138.4kcal
% Daily Value *
Total Fat 16.6g26%
Saturated Fat 10.1g51%
Cholesterol 43.4mg15%
Sodium 19.4mg1%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.0g0%
Sugars 2.6g
Protein 1.4g3%

* 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

This dish is best served chilled. For best results, prepare it a few hours in advance to allow the flavors to develop.

Adjust the amount of chili sauce to taste for desired heat level.

Serve with hot crusty bread for dipping.

Can be served at room temperature if preferred, but chilled is traditional for gazpacho.

Keywords: gazpacho, cold soup, tomato, cucumber, vegan, spanish, fresh herbs, no cook, summer, chilled, healthy, appetizer, salad, vegetable, olive oil, lemon juice, refreshing, light meal
Read it online: https://www.chefs-mate.com/recipe/kettle-river-gazpacho/