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Summer Gazpacho
A quick blender recipe for summer gazpacho. This simple chilled soup is made in minutes in the blender, no cooking required!
Prep Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Soups + Stews
Cuisine:
Spanish
Keyword:
gazpacho, summer gazpacho, traditional gazpacho
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
6-8
vine ripened tomatoes
heirlooms are even better if you have them
1/2
jalapeno pepper
1/2
green pepper
1/2
red/orange/yellow bell pepper
handful of basil
handful of parsley
handful of cilantro
1
chipotle chili adobo sauce
if you don't like heat, omit
juice of 1 lime
1/2
teaspoon
salt
1/2
teaspoon
pepper
1
teaspoon
cumin
1/4
teaspoon
cayenne pepper
if you don't like heat, omit
splash of balsamic vinegar
Instructions
Coarsely chop tomatoes, removing as many seeds as possible.
Coarsely dice peppers.
Add everything to a blender and blend until desired consistency. I like to keep it somewhat textured.
Season with more salt and pepper if necessary.
Chill for at least 1 hour.
Add any toppings you like and enjoy!
Nutrition
Serving:
1
SERVING
|
Calories:
239
kcal
|
Carbohydrates:
28
g
|
Protein:
14
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
25
mg
|
Sodium:
807
mg
|
Fiber:
6
g
|
Sugar:
11
g