10-Minute Gazpacho at home
- Yield 4
- Prep 10 minutes
- Total 10 minutes
10-Minute Gazpacho at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 pounds fresh tomatoes (I used a mixture of roma and cherry tomatoes)
- 1 English cucumber, peeled and cut into large chunks
- 1 small red bell pepper, cored and cut into large chunks
- quarter of a red onion, peeled
- 2 garlic cloves, peeled
- 1/4 cup lightly-packed fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- pinch of Kosher salt and freshly-cracked black pepper (optional: and crushed red pepper flakes)
- optional garnishes: extra chopped tomatoes, red onion, basil, olive oil, and/or salt and pepper
Method
Tip in all ingredients to a blender or large food processor, and puree until completely smooth. (If all of the ingredients don’t initially fit, you can puree the first half of the ingredients, then gradually add more in as there is more room available.)
Taste, and season with extra salt and pepper and/or lemon juice if needed.
Lid and refrigerate for a few hours to chill. Or serve while it is hot, topped with your desired garnishes.
