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Cool down with this vibrant Cold Spanish Gazpacho, a refreshing vegan soup perfect for hot summer days. Made with pureed bell peppers, tomatoes, cucumbers, and garlic, and enhanced with a subtle hint of sherry vinegar and olive oil, this flavorful dish is a delicious way to enjoy fresh vegetables. Whether you’re looking for a light meal or a cooling appetizer, this gazpacho is the ultimate healthy choice for warm weather.
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Soup
Cuisine Spanish
Servings 4
Calories 120 kcal

Ingredients
  

  • 4 large bell peppers red, yellow, or a mix
  • 4 ripe tomatoes
  • 1 large cucumber peeled and seeded
  • 2 garlic cloves
  • 1 small red onion
  • 1/4 cup extra virgin olive oil
  • 2 tbsp sherry vinegar
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish optional

Instructions
 

  • Prepare the Vegetables: Core and seed the bell peppers, then roughly chop them.
  • Cut the tomatoes into quarters, removing the cores.
  • Peel the cucumber, remove the seeds, and chop it into chunks.
  • Peel and chop the garlic cloves.
  • Dice the red onion.
  • Blend the Soup: In a blender, combine the chopped bell peppers, tomatoes, cucumber, garlic, and red onion. Blend until smooth.
  • Add the olive oil, sherry vinegar, salt, and pepper. Blend again until well combined. Adjust seasoning to taste.
  • Chill and Serve: Transfer the soup to a large bowl or pitcher and chill in the refrigerator for at least 1 hour, or until cold.
  • Before serving, stir the gazpacho and adjust the seasoning if necessary. Pour into bowls and garnish with fresh basil or parsley if desired.

Notes

Enjoy this delightful and healthy Bell Pepper Gazpacho, perfect for cooling down on warm days. This dish originates from Spain, a country renowned for its rich culinary traditions and delicious cold soups.
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