Ingredients
Scale
- 2 lb vine tomatoes (chopped)
- 1/2 cucumber (chopped)
- 1 red pepper (chopped)
- 1 shallot (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil (chopped for garnish)
Instructions
- Prepare the tomatoes by making an “X” on their bottoms, boiling them for 30 seconds, then cooling in ice water to peel easily. Chop into chunks.
- In a large mixing bowl, combine chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Stir well and let sit for at least 20 minutes.
- Transfer the mixture to a blender and blend until smooth.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve in bowls garnished with fresh basil.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg