Quick Gazpacho
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large garlic clove, peeled
- 12basil leaves
- 4ripe tomatoes, cut in chunks
- 1cucumber, peeled and cut in chunks
- 1green pepper, seeded and cut in chunks
- 1medium onion, peeled and cut in chunks
- ¼cup extra-virgin olive oil
- ¼cup red wine vinegar
- Salt and pepper to taste
- 6 to 8ice cubes
- 12cherry tomatoes, sliced
Nutritional analysis per serving (6 servings)
123 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 515 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a food processor running, drop the garlic in through the feed tube to mince it. Then drop in the basil leaves to mince them. Turn the machine off, add the tomatoes to the container, then process until the tomatoes are smoothly pureed.
- Step 2
Add the cucumber, green pepper and onion pieces and process until the vegetables are very finely chopped. Transfer the soup to a large bowl.
- Step 3
Stir in the oil and vinegar and season to taste with salt and pepper. Stir in the ice cubes to cool the soup and float cherry tomato slices on top. Serve at once or refrigerate until ready to use.
Private Notes
Comments
Reserve some basil, cucumber and tomatoes as garnish
We loved it. Simple and classic.
Really good. Great way to use up end of August garden and CSA surplus. Fast. Easy. I added a little jalapeno as VP mentioned - also seeded. Used mix of red and yellow heirloom tomatoes. Lesser amount of onion - maybe next time will try red onion.
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