Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prep the Vegetables: In a blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic.
- Blend Until Smooth: Add the olive oil, red wine vinegar, salt, and pepper. Blend until smooth and well combined.
- Chill the Soup: Transfer the gazpacho to a bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve: Pour the chilled gazpacho into bowls and garnish with fresh basil or parsley. Enjoy cold.
- Prep Time: 10
- Cook Time: 1 hr
Nutrition
- Serving Size: 4 bowls
- Calories: 100kcal
- Fat: 7g
- Carbohydrates: 10g
- Protein: 2g