Ingredients
Scale
- 10 roma tomatoes chilled
- 1 seedless english cucumber chilled
- ¾ cup sweet yellow onion diced
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 2 cloves garlic minced
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- additional fresh herbs for garnish (basil, parsley)
- freshly ground black pepper to taste
Instructions
- Refrigerate the tomatoes, cucumber, and onion until cold.
- Dice the Roma tomatoes, removing and discarding the firm core. Add the pieces (along with seeds and juices) to a bowl. Peel and dice the cucumber and add to the bowl.
- Add just over half the diced tomatoes and about three-quarters of the diced cucumber to a blender, along with the onion, garlic, basil, parsley, olive oil, balsamic vinegar, and salt.
- Blend until very smooth and well incorporated.
- Add the remaining tomatoes and pulse just until mixed in but not fully pureed to give the soup its signature texture.
- Optional: chill for an hour for deeper flavor.
- Ladle into small bowls or glasses. Top with about 1 tablespoon diced cucumber, a pinch of fresh herbs, and freshly cracked black pepper. Serve cold.
Notes
For a thicker texture, pulse gently on the last step without fully puréeing the remaining tomatoes.
Chilling the gazpacho for an hour enhances the flavor profile.
Feel free to adjust the seasoning according to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.