Easy Summer Gazpacho
Made with fresh veggies, a splash of olive oil, and just a few spins in the blender, you’ve got a chilled, flavor-packed soup that’s perfect for hot afternoons or light dinners.
Servings: 1
Equipment
- 1 Blender
Ingredients
Ingredients:
- 2 large cucumber
- 4 large vine tomatoes
- 1 red onion
- 2 red bell pepper
- 1 clove garlic
- ¼ cup olive oil
- 2 tablespoons sherry vinegar
- Salt and pepper to taste
Optional:
- Chopped prosciutto or Serrano ham
- Diced boiled egg
- Chopped cooked shrimp
Instructions
Prep Ahead:
Prep the vegetables:
- Peel and de-seed the cucumber
- Roughly chop the tomatoes
- Peel and cut the onion into 1/4ths
- Remove the stem and ribs with seeds from the bell pepper, and chop into 1/4ths
- Smash and peel the garlic, if unpeeled
- Store the vegetables in a sealed container or plastic bag until ready to use, up to overnight.
Prepare From Prepped:
- Add all ingredients to a large blender and process until smooth.
- Season more to taste as desired.
Make From Fresh:
- Prep the vegetables according to Step 1 in “Prep Ahead”
- Process the vegetables and seasonings in the blender according to Step 1 in “Prepare From Prepped”
- Season as desired, adding extra proteins as mentioned in the Recipe Note to your own liking.