Ingredients
Scale
- 6 ripe tomatoes, diced
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prepare your veggies by washing and dicing the tomatoes, cucumber, bell pepper, and onion into small pieces.
- In a blender, combine the diced vegetables with garlic, olive oil, balsamic vinegar, salt, and pepper. Blend until smooth or slightly chunky based on your preference.
- Taste the gazpacho and adjust seasoning as needed.
- Transfer the mixture to a large bowl or container and refrigerate for at least two hours to chill and meld flavors.
- Before serving, stir the gazpacho again and ladle it into bowls. Garnish with fresh herbs and leftover diced veggies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 130
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg