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The Best Gazpacho soup recipe

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.
Prep Time20 mins
Author: Petro

Ingredients

  • 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

Instructions

  • 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.

Notes

Serve with toast or croutons