Description
A refreshing and vibrant no-cook gazpacho that celebrates summer’s bounty.
Ingredients
Scale
- 4 cucumbers, peeled and chopped
- 1 bell pepper, chopped
- 1 small red onion, chopped
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh herbs (like dill or parsley) for garnish
Instructions
- Combine the cucumbers, bell pepper, red onion, vegetable broth, olive oil, red wine vinegar, salt, and pepper in a blender.
- Blend until smooth and adjust the seasoning as needed.
- Refrigerate for 30 minutes to chill; this enhances the flavors.
- Serve cold, garnished with fresh herbs like dill or parsley.
Notes
This gazpacho can be made a day in advance and stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg