Slim Summer Gazpacho Blend (Printable Version)

A chilled, low-calorie blend of cucumber, tomato, and bell pepper bursting with summer flavors.

# What You’ll Need:

→ Vegetables

01 - 4 large ripe tomatoes, cored and roughly chopped
02 - 1 large cucumber, peeled and chopped
03 - 1 red bell pepper, seeded and chopped
04 - 1 small red onion, chopped
05 - 1 clove garlic, minced

→ Liquids and Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 1/2 cups cold water

→ Garnishes

11 - Diced cucumber
12 - Diced tomato
13 - Chopped fresh basil or parsley
14 - Olive oil for drizzling

# Method:

01 - Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender or food processor. Blend until smooth.
02 - Add olive oil, red wine vinegar, salt, pepper, and water. Blend again until well mixed and silky.
03 - Taste the mixture and adjust seasoning as needed.
04 - Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours until very cold.
05 - Stir before serving. Ladle into bowls and garnish with diced vegetables, fresh herbs, and a drizzle of olive oil if desired.

# Expert Hints:

01 -
  • It requires absolutely zero cooking, so your kitchen stays cool when you need it most.
  • Packed with whole vegetables that taste like themselves, not hidden under cream or butter.
  • One batch keeps for days, making it the perfect excuse to relax instead of cooking every evening.
02 -
  • The soup tastes completely different cold than at room temperature, so don't judge it until it's properly chilled—the flavors wake up when they're cold.
  • Ripe, in-season tomatoes are non-negotiable; winter tomatoes will make you question everything about this recipe and won't be your fault.
03 -
  • Don't skip the rest time in the refrigerator, because cold soup tastes infinitely better than soup at room temperature pretending to be cold.
  • Save the tomato scraps and vegetable trim in a bag throughout summer—they make exceptional stock for other soups when the season turns.
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