Slim Summer Gazpacho Cucumber (Print version)

A light and refreshing chilled summer soup highlighting fresh vegetables and bright flavors.

# Required ingredients:

→ Vegetables

01 - 4 large ripe tomatoes, cored and roughly chopped
02 - 1 large cucumber, peeled and chopped
03 - 1 red bell pepper, seeded and chopped
04 - 1 small red onion, chopped
05 - 1 clove garlic, minced

→ Liquids and Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 1/2 cups cold water

→ Garnishes

11 - Diced cucumber
12 - Diced tomato
13 - Chopped fresh basil or parsley
14 - Drizzle of olive oil

# How to make it:

01 - In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
02 - Add olive oil, red wine vinegar, salt, pepper, and water. Blend again until well mixed and silky.
03 - Taste and adjust seasoning as needed.
04 - Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours until very cold.
05 - Stir before serving. Ladle into bowls and garnish with diced vegetables, fresh herbs, and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It requires zero cooking, which means your kitchen stays cool and you stay sane during summer.
  • The flavors deepen and get better as it sits in the fridge, making it perfect for meal prep.
  • It's naturally low-calorie but tastes indulgent, like you're treating yourself when you're actually being really good to your body.
02 -
  • If you forget to chill it and serve it at room temperature, it just tastes like watered-down vegetable juice—cold is not optional, it's essential to the whole experience.
  • Blending it until it's completely silky creates a soup that feels luxurious, but if you prefer texture, stop blending earlier or strain it less (or not at all).
03 -
  • Freeze leftover gazpacho in ice cube trays; thaw a few cubes as an instant cold snack or use them to keep the soup chilled without diluting it with ice.
  • For the smoothest texture without a blender, finely mince everything by hand and press it through a sieve—it's labor-intensive but creates something almost grainy in the best way.
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