Soup - Gazpacho Recipe
Make Soup - Gazpacho Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Seasonings and Liquids
Garnish
Method
Preparation
- 1
Prepare the Vegetables
Wash all vegetables thoroughly. Chop the ripe tomatoes, cucumber, red bell pepper, and red onion into roughly equal-sized pieces for easier blending.
- 2
Mince the Garlic
Peel and mince the garlic cloves finely and set aside.
Blending
- 3
Blend the Soup Base
In a blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Add the olive oil, red wine vinegar, salt, black pepper, and water. Blend until smooth.
- 4
Adjust Consistency
If the gazpacho is too thick, add more water, a little at a time, and blend again until you reach your desired consistency.
Chill and Serve
- 5
Chill the Gazpacho
Transfer the blended gazpacho to a large bowl or container. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- 6
Prepare Garnish
While the soup is chilling, prepare the garnish by chopping the fresh parsley, dicing the cucumber, and dicing the red bell pepper.
- 7
Serve the Gazpacho
Once chilled, serve the gazpacho in bowls and top with the chopped parsley, diced cucumber, and diced red bell pepper.
