Summer Tomato and Red Pepper Gazpacho
If you could taste summertime, I imagine it would taste like this Tomato and Red Pepper Gazpacho recipe. Refreshing, healthy, and oh so delicious! If you haven't tried gazpacho (aka chilled soup) in the past, I highly encourage you give it a try!
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Ingredients
- 3 large very ripe tomatoes
- 3 red bell peppers
- 3 cloves garlic more or less to taste
- 1/4 cup red onion
- 1 small cucumber
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbl olive oil
- 3 tbl red wine vinegar
- balsamic reduction optional
- crusty bread optional
Instructions
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Prepare the vegetables by deseeding the red peppers and cutting into large wedges. Cut the tomatoes into quarter segments and try to remove as much seed/tomato goop as possible, then discard, leaving behind just the flesh/skin. Peel the skin from the cucumber.
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Using a food processor, puree all vegetables together. You will probably need to do this in 3 different batches. Transfer the pureed veggies to a large glass bowl until all vegetables have been processed. The pureed veggies won't look super smooth yet and that is okay.
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Using an emersion blender, blend the pureed veggies until the consistency is somewhat smooth, about 1-2 minutes. Add the salt, pepper, olive oil, and red wine vinegar. Continue to blend for another 1-2 minutes until the olive oil is emulsified and the soup looks almost creamy and very smooth.
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Taste and adjust the salt, pepper, and garlic as necessary. Chill the finished gazpacho in the refrigerator for a least 1 hour to allow the flavors to combine.
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Serve with a drizzle of balsamic reduction and crusty French bread for dipping.
Recipe Notes
Cover and refrigerate any remaining gazpacho and eat for up to 3 days.