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Description
A refreshing and easy-to-make cold Spanish soup perfect for hot summer days.
Ingredients
- 6 large ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
- Blend until smooth.
- Add tomato juice, olive oil, red wine vinegar, salt, black pepper, cumin, and cayenne pepper.
- Blend again until well combined.
- Chill in the refrigerator for at least 2 hours before serving.
- Serve cold with optional garnishes like croutons or fresh herbs.
Notes
- For a smoother texture, strain the soup through a fine sieve.
- Adjust seasoning to taste before serving.
- Gazpacho tastes better the next day as flavors develop.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Spanish