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Gazpacho in 2 bowls

Easy and Healthy Gazpacho

Marisa Marques
This Gazpacho is a delightful, chilled soup and is a great way to utilized overripe tomatoes. It’s made with fresh, wholesome ingredients. This recipe is super easy and can be prepared in under 15 minutes with no cooking required. It’s also low in calories and packed with veggies, vitamins, and nutrients.
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Prep Time 15 minutes
Chill 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Starter
Cuisine Mediterranean, Spanish
Servings 4 people
Calories 230 kcal

Equipment

  • blender

Ingredients
  

  • 1 kg ripe Tomatoes
  • 1 Bell Pepper cored
  • 1 Cucumber
  • 1/2 red Onion
  • 2 Garlic cloves
  • 1/2 tsp ground Cumin
  • 1/2 tsp black Pepper
  • 2 Tbsp Sherry Vinegar (Red Wine Vinegar or Balsamic)
  • 1 Tbsp Extra virgin Olive Oil

Garnish

  • 1 Tbsp Chopped fresh herbs, I’m using Basil
  • 1 Tbsp Chopped Cucumber and Tomatoes
  • 1 Tbsp Sliced Red Onion
  • 1 Drizzle of Olive Oil and Vinegar
  • 1 Tbsp Roasted Pepitas (optional)
  • 1 pinch Chilli Flakes (optional)

Instructions
 

  • Start by thoroughly washing all vegetables. Chop most of the Tomatoes in big chunks. Cut half of one tomato in small squares and reserve to top.
  • Repeat with the Cucumber and Pepper, chop most in big chunks and 1/5 in small squares to top. Slice a few thick slices from the red Onion and chop the remaining in big chunks.
  • Peel the Garlic cloves, cut them in half lengthwise and remove the core. This part of the clove can add bitterness when the garlic is eaten raw.
  • To a food processor add the chopped Tomatoes, Cucumber, Pepper, red Onion, Cumin, black Pepper, Garlic, Vinegar and Olive Oil.
  • Blend until smooth; scraping down the sides with a spatula as you go. Taste for seasoning and add Vinegar, black Pepper or cumin as needed. Chill for at least 30 mins.
  • Serve in chilled soup plates, bowls or glasses. Drizzle with Olive Oil and Vinegar. Top with the reserved chopped vegetables and slices of red Onion. Finish with roasted Sunflowers seeds, Pumpkin seeds, fresh Basil leaves, Chilli Flakes and a few turns of freshly cracked black Pepper.

Notes

I’m using sweet Basil as I think Tomatoes and Basil were born to be together. You can use other fresh herbs like Coriander, Parsley and Dill that work well too.