Vegetable Gazpacho with Cucumber and Sweet Pepper is a refreshing and vibrant cold soup perfect for hot weather. It’s packed with fresh vegetables and herbs, making it both healthy and delicious. Here’s a simple recipe:
Vegetable Gazpacho with Cucumber and Sweet Pepper
Ingredients:
- 4 large ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 sweet bell pepper (any color), chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or sherry vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1-2 cups tomato juice or vegetable broth (as needed for desired consistency)
- Fresh basil or parsley, chopped (for garnish)
Instructions:
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Prepare the Vegetables:
- In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic.
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Blend the Soup:
- Transfer the vegetable mixture to a blender or food processor. Add the olive oil, red wine vinegar, ground cumin, and smoked paprika (if using).
- Blend until smooth. If the mixture is too thick, gradually add tomato juice or vegetable broth until you reach your desired consistency.
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Season and Chill:
- Taste the gazpacho and season with salt and pepper to taste.
- Chill the gazpacho in the refrigerator for at least 2 hours, or until well chilled.
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Serve:
- Serve the gazpacho cold, garnished with chopped fresh basil or parsley.
Optional Variations:
- Add Heat: For a spicy kick, add a small jalapeño or hot sauce to taste.
- Garnish Ideas: Top with diced cucumber, bell pepper, croutons, or a drizzle of extra olive oil.
- Different Vegetables: Incorporate other vegetables like celery or green beans for added flavor and texture.
This vegetable gazpacho with cucumber and sweet pepper is a light and flavorful dish that’s perfect for a refreshing summer meal. Enjoy!
