Slim Summer Gazpacho Cucumber Tomato (Printer-friendly)

A vibrant chilled blend of cucumber, tomato, and bell pepper for hot summer days.

# What You'll Need:

→ Vegetables

01 - 4 large ripe tomatoes, cored and roughly chopped
02 - 1 large cucumber, peeled and chopped
03 - 1 red bell pepper, seeded and chopped
04 - 1 small red onion, chopped
05 - 1 clove garlic, minced

→ Liquids and Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 1/2 cups cold water

→ Garnishes

11 - Diced cucumber
12 - Diced tomato
13 - Chopped fresh basil or parsley
14 - Olive oil for drizzling

# Directions:

01 - In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
02 - Add olive oil, red wine vinegar, salt, pepper, and water. Blend again until well mixed and silky.
03 - Taste and adjust seasoning as needed.
04 - Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours until very cold.
05 - Stir before serving. Ladle into bowls and garnish with diced vegetables, fresh herbs, and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes even better the next day, so you can make it once and feel like a genius twice.
  • No cooking involved means your kitchen stays cool and you're done in twenty minutes flat.
  • This is the kind of soup that makes you feel virtuous while actually enjoying your food.
02 -
  • Don't skip the chilling time—room temperature gazpacho tastes completely different and doesn't have that refreshing punch that makes it special.
  • If you end up with a texture that's too thick, don't panic; just blend in cold water a quarter cup at a time until you reach the consistency you prefer.
03 -
  • Taste the soup at least twice before it hits the table—once right after blending and again after it's been chilled, because cold amplifies some flavors while muting others, and you want to land on balance.
  • If your tomatoes are past peak and taste watery or flavorless, add a small pinch of sugar to bring out their natural sweetness rather than settling for flat soup.
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