Perfect for hot summer days, it's packed with nutrients, full of flavor, and incredibly easy to make. Whether you're serving it as a light lunch, a starter for a barbecue, or just a healthy snack, this chilled soup is a summer essential.

Ingredients

6 ripe tomatoes
1 small cucumber
1 red bell pepper (yellow works too)
1 spring onion or small shallot
1 clove garlic
2 tbsp cold-pressed olive oil
1 tbsp apple cider vinegar or white wine vinegarSalt & pepper to tasteA few fresh basil leavesOptional: 1 slice of day-old bread to thicken
Toppings: diced veggies, sunflower seeds, olive oil drizzle, fresh herbs

Preparations

Step 1

Chop tomatoes, cucumber, pepper, onion, and garlic.

Step 2

Blend everything in a high-speed blender until smooth. Add a bit of cold water if needed.

Step 3

Season with salt, pepper, vinegar, and olive oil.

Step 4

Strain ( Optional) for an ultra-smooth texture before let it Chill in the fridge for at least 2 hours.

Step 5

Serve cold, topped with extra diced vegetables, seeds, and herbs. Enjoy!

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Zero-Waste Tip: Use leftover bread to thicken your gazpacho, it reduces food waste and adds a subtle touch!

Notes

Original Language: English