Easy Gazpacho Soup
This tomato gazpacho recipe is simple to make, smooth and flavourful. Made with tomato, garlic and basil. It's a refreshing summer chilled soup.
Servings 6 people
- 2 lb vine tomatoes chopped (about 6 tomatoes)
- 1/2 cucumber chopped
- 1 red pepper chopped
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 1/4 cup olive oil 60 ml
- 2 tbsp lemon juice 30 ml
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil chopped, to sprinkle
In a large mixing bowl combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt and pepper. Mix and let sit for at least 20 minutes for the flavours to meld. (The longer you wait the better). Stir occasionally.
Transfer ingredients to a blender, and blend on high until smooth. Chill for at least 2 hours.
Serve in bowls, sprinkled with fresh basil.
Gazpacho can be made in advance and will keep in the fridge for up to 5 days. Stir well before serving.
Nutritional information is a rough estimate.
Calories: 122kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 448mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1951IU | Vitamin C: 50mg | Calcium: 22mg | Iron: 1mg