Your Feedback is Appreciated

Creamy Gazpacho

average rating is 3 out of 5, based on 150 votes

Indulge in a refreshing and creamy twist on the classic gazpacho soup. Bursting with the vibrant flavors of ripe tomatoes, crisp cucumber, and zesty red onion, this chilled soup is a perfect choice for a light and satisfying meal. The addition of extra virgin olive oil and a touch of red wine vinegar creates a luscious, velvety texture that will leave you craving more. Get ready to tantalize your taste buds with this deliciously creamy gazpacho!

Serving Suggestions/Tips:

Serve the creamy gazpacho chilled for maximum refreshment.

Garnish with additional chopped vegetables, such as cucumber or bell pepper, for added crunch and texture.

Pair it with crusty bread or garlic croutons for a more substantial meal.

Serve as an appetizer or light lunch on a hot summer day.

Adjust the spiciness by adding or reducing the amount of Serrano chili according to your preference.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Side Easy Vegan Plant-based Vegetarian vegan vegetarian gluten-free dairy-free low-carb low-calorie healthy plant-based Mediterranean paleo keto whole foods clean eating summer recipe soup appetizer chilled refreshing tomato cucumber red onion garlic Serrano chili olive oil red wine vinegar parsley antioxidants vitamin-rich fiber-rich heart-healthy weight loss-friendly hydrating

Ingredients

3 lbs (6 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved, and seeded
1 medium green bell pepper
1 small red onion
2 medium garlic cloves
1 small Serrano chili
Sea salt and black pepper, to taste
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp parsley, finely minced

Directions

Roughly chop the tomatoes, cucumber, green bell pepper, red onion, garlic cloves, and Serrano chili. Make sure to remove the seeds from the chili if you prefer a milder flavor.
In a blender or food processor, add the chopped tomatoes, cucumber, green bell pepper, red onion, garlic cloves, and Serrano chili. Blend until smooth.
Season the gazpacho with sea salt and black pepper according to your taste. Start with a small amount and adjust as needed.
While the blender is running, slowly drizzle in the extra virgin olive oil. This will help emulsify the soup and give it a creamy texture.
Add the red wine vinegar to the blender and blend for a few more seconds to incorporate it into the gazpacho.
Taste the gazpacho and adjust the seasoning if necessary.
Pour the creamy gazpacho into a bowl and garnish with finely minced parsley.
Chill the gazpacho in the refrigerator for at least 1 hour to allow the flavors to meld together and for the soup to become nicely chilled.
Serve the creamy gazpacho cold and enjoy!