Spanish Gazpacho Recipe – Cold Soup
Spanish gazpacho soup is a spin on a dish that’s normally made hot. Gazpacho is a cold soup traditionally served as an appetizer. It’s best made a couple days in advance, making it an easy recipe if you’re hosting company. Try this hearty, easy gazpacho recipe for lunch, dinner, or as an appetizer in small glasses or bowls. Core Plan approvedAdvanced Plan approved
- 4 plum tomatoes chopped
- 2 cup tomato juice
- 1 cup cucumber peeled, seeded and chopped
- 1 organic red bell pepper chopped
- ½ cup red onion chopped
- 1 small jalapeno seeded and minced
- 1 medium garlic clove pressed or minced
- ¼ cup olive oil extra virgin
- 1 lime juiced
- 2 tsp balsamic vinegar
- ½ tsp ground cumin
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ avocado chopped
- ½ cucumber chopped
- 1 handful fresh basil leaves (whole or chopped)
- Place the tomatoes and tomato juice into a large bowl.
- Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar, cumin, salt, and pepper and stir to combine.
- Transfer 1 ½ cups of the mixture to a blender or food processor and puree for 15–20 seconds on high speed.
- Return the pureed mixture to the bowl and stir to combine.
- Cover and chill for 2 hours and up to overnight. Serve with any of the garnishes if desired.