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Gazpacho is a refreshing cold soup that originated in Spain. It’s perfect for hot summer days when you want something quick, healthy, and delicious. This cucumber and tomato gazpacho is easy to prepare and packed with nutrients.
Ingredients
- 2 large ripe tomatoes
- 1 cucumber
- 1 bell pepper (red or yellow)
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Preparation Steps
Follow these simple steps to make your own cucumber and tomato gazpacho:
- Chop the tomatoes, cucumber, and bell pepper into chunks.
- Peel the garlic cloves.
- Place all the chopped vegetables and garlic into a blender.
- Add olive oil, red wine vinegar, salt, and pepper.
- Blend until smooth. For a thinner consistency, add a little cold water.
- Taste and adjust seasoning as needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Serving Suggestions
Serve the gazpacho cold, garnished with fresh basil or parsley. You can also add a drizzle of olive oil or a few croutons for extra texture. It makes a perfect light lunch or appetizer.
Health Benefits
This gazpacho is low in calories but high in vitamins, minerals, and antioxidants. Tomatoes are rich in lycopene, which supports heart health. Cucumbers provide hydration and are a good source of vitamin K. The dish is also free from added sugars and unhealthy fats, making it a nutritious choice for a healthy diet.