This refreshing gazpacho with cucumber and basil makes an excellent dish for a hot summer day. The combination of fresh ingredients creates a light, flavorful soup that is both nourishing and delightful. With just a few steps, you can prepare this dish quickly. Cool cucumber and aromatic basil offer a unique twist to the classic gazpacho recipe, creating an enjoyable option for any meal.
Ingredients
- 6 medium ripe tomatoes, peeled and chopped
- 1 whole cucumber, peeled and diced
- 1/2 whole red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh basil leaves, chopped
Instructions
- In a blender, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth.
- Add the olive oil, red wine vinegar, salt, and black pepper. Blend again until well combined.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly.
- Before serving, stir in the chopped basil leaves. Serve cold.
Keywords: Healthy, Cold Soup, Summer Dish, Vegetarian, Vegan
Spice Rack: Salt, Black Pepper
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