Easy Gazpacho

This easy gazpacho recipe is the perfect cold summer vegetable soup to refresh and hydrate! On a blazing hot summer day, the chill is completely irresistible.

📝 Ingredients

• 1 English cucumber (chopped)
• 1/2 medium onion (Spanish, sweet, or red) (chopped)
• 1 medium green bell pepper (chopped)
• 6 medium tomatoes (see note)
• 2 cups tomato juice
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 4 cloves garlic (minced)
• Salt & pepper (to taste (use cayenne pepper if desired))
• For serving: chopped Kalamata olives, croutons, olive oil, etc. (optional, to taste)

👨‍🍳 Instructions

1. 1Add the chopped cucumber, onion, and green bell pepper to a bowl and toss together. Reserve about 1/3 of the mixture (I just put it into a smaller bowl), and add the rest to your blender.
2. 2Roughly chop the tomatoes and add them to the blender along with the tomato juice, olive oil, lemon juice, and garlic. Blend until smooth and then transfer to a pot or large bowl.
3. 3Stir the remaining chopped veggies into the soup.
4. 4Give the soup a taste and season with salt & pepper as needed (I'm generous with both), then refrigerate for at least 2 hours or until it's very cold. This soup is even better the next day when the flavors have had some time to meld.
5. 5Serve the gazpacho chilled. Garnish with, croutons, Kalamata olives, and a drizzle of olive oil if desired.