Easy Tomato Gazpacho

Name: Easy Tomato Gazpacho
Prep time: 25 min
Total time: 25 min
Yield: 8 to 10 servings
Ingredients: 1 1/2 pounds ripe tomatoes, cored and large dice; 1 medium green bell pepper, cored, seeded, and large dice; 1 medium English cucumber, large dice; 1/2 medium red onion, large dice; 1 medium garlic clove, coarsely chopped; 3 cups tomato juice; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 2 tablespoons red wine vinegar, plus more as needed; 1 1/2 teaspoons kosher salt, plus more as needed; Freshly ground black pepper; Croutons, for garnish (optional)

No-Cook Soup Tomatoes Spanish Picnic Gluten Free Healthy Vegan Vegetarian Red Wine Vinegar Olive Oil Bell Peppers Cucumbers Garlic Onions Appetizer Make Ahead Summer Vinegar Easy

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8 to 10 servings Easy

Total: 25 mins Active: 25

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Ingredients (11)

1 1/2 pounds ripe tomatoes, cored and large dice
1 medium green bell pepper, cored, seeded, and large dice
1 medium English cucumber, large dice
1/2 medium red onion, large dice
1 medium garlic clove, coarsely chopped
3 cups tomato juice
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons red wine vinegar, plus more as needed
1 1/2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
Croutons, for garnish (optional)

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Nutritional Information

Calories91
Fat5.6g
Saturated fat0.78g
Trans fat
Carbs9.99g
Fiber2.17g
Sugar5.94g
Protein2.09g
Cholesterol
Sodium574.5mg
Nutritional Analysis per serving (8 servings) Powered by

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Though some gazpacho recipes add bread or almonds to the classic cold soup, this tomato gazpacho keeps it basic with just fresh vegetables and some tomato juice. Make sure to use ripe tomatoes and serve the soup chilled, for a cooling dish on a hot summer day. For a more filling feast, pair with our easy crab cake recipe.

by CHOW Food Team

Instructions

1Place the tomatoes, bell pepper, cucumber, onion, and garlic in a blender and blend into a smooth purée. (If you need to get the mixture moving, add a little of the tomato juice while the blender is running.)
2Transfer to a large serving bowl, add the tomato juice, measured oil, vinegar, measured salt, and pepper to taste and stir to combine. Taste and season with additional vinegar, salt, and pepper as needed. Cover and refrigerate until chilled. Serve with croutons, if using, and a drizzle of olive oil.

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