A bright, refreshing soup and a no-cook delight! The Best Gazpacho soup recipe is a summer/fall specialty, that is best made at the end of summer when tomatoes are most flavorful.
Best Gazpacho Soup recipe
Gazpacho is a cold Spanish soup that is prepared quickly, no stove required so you can take full advantage of all the vitamins in those tasty and healthy garden vegetables.
Gazpacho is a cold, raw tomato-based soup that is served mainly in summer, and not just because it’s served cold, but also because this season is abundant in vegetables (tomatoes in particular) and this is the time when they’re most flavorful. I suggest fresh garden tomatoes, even if they’re not perfect; they are the most flavorful!
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I like to resort to simple, easy recipes that are not so time consuming and this recipe for the best gazpacho soup (seriously, THE BEST!) fits my needs. Plus the idea of adding a bit of basil to this tomato heaven is simply mouthwatering to me! I personally think this combo of tomatoes, cucumbers, jalapeno peppers and basil is perfection!
- 5 large fresh tomatoes, peeled and diced
- handful cherry tomatoes
- 1/2 English cucumber, peeled and finely diced
- 1 large jalapeno pepper, seeded and minced
- 1 finely diced red bell pepper
- 1 minced medium small onion
- 3 cloves garlic, minced
- 1 pinch fresh oregano
- 2 tablespoons thinly sliced fresh basil
- 2 spoons extra-virgin olive oil
- 1 lime, juiced
- 1 tablespoon white wine vinegar
- 1/2 teaspoon cayenne pepper
- freshly ground black pepper to taste
- salt to taste
- Put all vegetables and garlic in a blender
- Stir in salt, lime juice, oil, oregano, cayenne pepper, basil and black pepper.
- Cover and puree until smooth.
- Pour pureed mixture through a strainer
- Cover and chill in refrigerator for 2 hours.
- Season with salt and black pepper to taste.
- Pour into bowls and top with basil.
- Serve with toast or croutons