Easy Gazpacho Recipe
A no cook chilled tomato soup, this Easy Gazpacho recipe is like summer in a bowl.
Servings: 6 people
Cost: $10
Equipment
- 1 large bowl
- cutting board
- measuring cup
- measuring spoons
Ingredients
- 1 cup finely chopped English cucumber
- 1 cup finely chopped orange bell pepper
- 6 whole Roma tomatoes seeded and finely chopped
- 1/4 cup minced red onion
- 1 tablespoon minced jalapeno
- 1 large garlic clove minced
- 1/4 cup chopped fresh cilantro
- 1 whole lime zest and juice
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 4 cups tomato juice
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon hot sauce
Instructions
- In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic and cilantro.
- Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
- Season with salt and pepper. Stir in the hot sauce.
- Cover and chill for at least 30 minutes.
- Serve chilled or at room temperature.
Video
Notes
- For a smoother gazpacho, blend all or part of the soup in a blender or food processor until it reaches your desired texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
- Gazpacho can be frozen for up to 2 to 3 months, though the texture may change slightly after thawing. Thaw overnight in the refrigerator and stir or blend before serving.
- Taste and adjust with more salt, lime juice, vinegar, Worcestershire sauce, or hot sauce, if desired.
Nutrition
Calories: 61kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 455mg | Potassium: 653mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2115IU | Vitamin C: 78.2mg | Calcium: 34mg | Iron: 1.3mg