Chunky Gazpacho (Chilled Tomato Soup)
A refreshing chunky gazpacho made with ripe vegetables, tomato juice, herbs, and a tangy vinegar dressing. This chilled soup is bright, crisp, and perfect for warm days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: No Cook
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
- 32 oz chilled tomato juice (I blended tomatoes and added some water)
- 2 medium tomatoes (or 1 large tomato)
- 1 large cucumber (or 3 or 4 small Persian cucumbers)
- ¾ green pepper
- 1 white onion (I used a sweet Vidalia)
- 3 cloves garlic (large, minced)
- 1 Tbsp red wine vinegar
- 3 Tbsp extra virgin olive oil
- 2 tsp Kosher salt
- ⅛ tsp Tabasco sauce (to taste)
- ⅛ tsp black pepper (to taste)
- 1 slice avocado (optional to serve)
- Sour cream, garlic croutons, or cooked shrimp (optional toppings)
Instructions
- Chop the tomato, cucumber, green pepper, and onion by hand or in a food processor.
- Place the chopped vegetables in a bowl with the minced garlic, then add the vinegar, olive oil, salt, Tabasco sauce, and black pepper to taste.
- Stir well, cover, and refrigerate for about an hour to chill.
- Serve with desired toppings or simply garnish with a slice or two of green pepper.
Notes
- Adjust the vinegar and Tabasco sauce to taste for more tang and heat.
- For a smoother texture, blend the vegetables instead of leaving them chunky.
- Store covered in the refrigerator and serve cold.
- Optional toppings include avocado, sour cream, garlic croutons, or cooked shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
