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Easy Gazpacho Soup

Fresh, chilled, and full of fresh veggies, this easy gazpacho soup recipe is perfect for a light lunch or starter.
Course: Appetizer, Soup
Cuisine: American
Servings: 4

Ingredients

  • 4 medium to large tomatoes
  • 1 bell pepper
  • 1 small cucumber
  • 1 small shallot
  • 1 garlic clove
  • 6 basil leaves
  • 1 tablespoon wine vinegar
  • 3 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt plus more to taste

Instructions

  • Prep all the vegetables. Cut the tomatoes into chunks. Remove seeds and core from the bell pepper, then chop into pieces. Peel the cucumber and cut it into small cubes.. Peel the shallot and garlic and finely chop both.
  • Place the cucumber, bell pepper, shallot, garlic, and basil leaves into the blender. Blend the mixture on medium speed until smooth and creamy. Scrape down the sides if needed to ensure even blending.
  • Add the chopped tomatoes to the blender, along with the olive oil, wine vinegar, dried oregano, and salt. Blend again for 2–3 minutes until the texture is smooth.
  • Taste the soup. If it seems too thick, add a few tablespoons of cold water and blend again briefly to adjust the consistency. Season with extra salt and pepper. Transfer the gazpacho to a container and refrigerate for at least 1 hour before serving. Serve cold, optionally garnished with croutons, diced vegetables and fresh herbs, or a drizzle of olive oil.

Notes

Store leftovers in an airtight container in the refrigerator for 1 to 2 days.