Easy and Healthy Gazpacho
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.
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
- Wash Veggies Start by thoroughly washing all the vegetables. Roughly chop the tomatoes, but dice half of one into small cubes and set it aside for topping later.
- Cut the VeggiesChop the cucumber and pepper into large chunks, but dice about a fifth of each for topping. Slice a few thick rounds of red onion for garnish, and roughly chop the rest.
- Prepare the GarlicPeel the garlic cloves, slice them in half lengthwise, and remove the core. This inner part can taste bitter, especially when the garlic is raw.
- Add Everything to the Food ProcessorPlace the chopped tomatoes, cucumber, pepper, red onion, garlic, cumin, black pepper, vinegar, and olive oil into your food processor.
- Blend Until SmoothBlend everything until silky, scraping down the sides with a spatula if needed. Taste and adjust the seasoning—add more vinegar, black pepper, or cumin to your liking. Chill in the fridge for at least 30 minutes before serving.
- Serve & EnjoyPour into chilled bowls, plates, or glasses. Drizzle with olive oil and vinegar, then top with the reserved chopped veg, onion slices, roasted sunflower and pumpkin seeds, fresh basil, chilli flakes, and a few cracks of black pepper. Refreshing, nourishing, and full of flavour!
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.