Simple Gazpacho, Without Bread
Ingredients
- 2 slices red or white onion ⓘ
- 2 pounds ripe tomatoes ⓘ
- 2 to 3 garlic cloves, to taste, halved, green germ removed
- 2 tablespoons olive oil ⓘ
- 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
- 1/2 to 1 teaspoon sweet paprika (to taste) ⓘ
- 1/2 to 1 cup ice water, depending on how thick you want your soup to be ⓘ
- Salt and freshly ground pepper ⓘ
- 1/2 cup finely chopped cucumber (more to taste) ⓘ
- 1/2 cup finely chopped tomato (more to taste) ⓘ
- 1/2 cup finely chopped green or yellow pepper ⓘ
- 1/2 cup finely chopped celery ⓘ
- Slivered fresh basil or chopped fresh parsley for garnish ⓘ
Instructions
- 1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- 2. Combine the tomatoes, garlic, onion, olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
- 3. Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper.
- 4. Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve.
Nutrition & Diet Analysis (per serving)
357
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).