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Easy Gazpacho

A refreshing chilled soup made with fresh vegetables, perfect for hot days and family gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Salad, Soup
Cuisine: Mediterranean, Spanish
Calories: 120
Ingredients Method Notes

Ingredients
  

For the gazpacho
  • 4 pieces ripe tomatoes, chopped Should be ripe for best flavor.
  • 1 piece cucumber, peeled and diced
  • 1 piece bell pepper (red or green), chopped
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth (ensure it's Halal-friendly)
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar (or substitute with lemon juice for a Halal option)
  • to taste salt and pepper
  • to taste fresh herbs (basil or cilantro) for garnish

Method
 

Preparation
  1. Start by washing all your vegetables. Chop the tomatoes, cucumber, bell pepper, and red onion. Mince the garlic and set everything aside.
  2. In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic. Pulse until you achieve your desired texture—smooth or chunky!
  3. Pour in the vegetable broth and olive oil. If you’re using red wine vinegar, add that in too. Blend again until mixed thoroughly.
  4. Taste your gazpacho and season with salt and pepper to your liking. If desired, add a squeeze of lemon juice for brightness.
  5. Transfer the mixture into a bowl and cover. Refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. Once it’s beautifully chilled, ladle the gazpacho into bowls and garnish with your choice of fresh herbs. Get ready for compliments!

Notes

Letting the gazpacho sit for an hour or more enhances the flavors. Avoid skipping the chilling step—warm gazpacho is not as refreshing. Store in an airtight container for up to 3 days or freeze for up to 2 months.