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What’s better on a hot summer’s day than a classic chilled gazpacho? Serve this authentic Spanish gazpacho chilled in bowls or shot glasses for an easy, make-ahead appetizer.
Ingredients
Garnish
- ½ onion, chopped
- 1 green bell pepper, chopped
- 1 cucumber, chopped
- 2 pounds tomatoes, peeled and halved
- 1 cucumber, peeled and sliced
- 1 green bell pepper, sliced
- ½ onion, sliced
- 1 ½ tablespoons red wine vinegar
- 1 clove garlic
- salt to taste
- ¼ cup extra-virgin olive oil
- ¼ cup cold water, or as needed
Directions
Step 1
Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
Step 2
Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 104 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 6% |
| Sodium28mg | 1% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber2g | 9% |
| Total Sugars5g | |
| Protein2g | |
| Vitamin C41mg | 205% |
| Calcium26mg | 2% |
| Iron1mg | 3% |
| Potassium419mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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