Description
A vibrant, chilled soup perfect for a hot day. Easy to make and bursting with fresh flavor.
Ingredients
Units
- 1 English cucumber (cut in 1/2 inch pieces)
- 1 cups (237 ml) roma tomato
- 1 cups (237 ml) red onion
- 1 cups (237 ml) chopped parsley
- 1/4 cups (59 ml) fresh thyme
- 1 lemon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 quarts (946 ml) strained tomatoes
- 2 teaspoons balsamic vinegar
- 2 cups (473 ml) bell pepper
- 1/2 teaspoon crushed red pepper flakes
Instructions
For Cucumber Salad Garnish
- Combine 1/2 cup of cut cucumber, 1/2 cup of cut tomato, 1/4 cup of red onion, 1/4 cup of parsley, 1/8 cup of fresh thyme, 1/2 cup of lemon juice, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper in a medium bowl.
- Mix to combine and set aside.
For Simple Spicy Gazpacho
- In a large soup pot, add strained tomatoes, balsamic vinegar, bell pepper, and crushed red pepper flakes with remaining cucumber, tomato, red onion, parsley, lemon juice, salt, and pepper.
- Blend with an immersion blender or a traditional blender until smooth.
- Adjust spices to taste and chill for a minimum of 2 hours.
To serve
- Serve chilled soup with Cucumber Salad Garnish on top.
Notes
- For a smoother gazpacho, remove the skins from the tomatoes and bell peppers before blending.
- If you prefer a less spicy gazpacho, reduce the amount of crushed red pepper flakes or omit it altogether.
- Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 3 days; the flavors will deepen over time.
- Prep Time: 20 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 5
- Protein: 3