Ingredients
- 6 ripe Roma tomatoes, chopped
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeño pepper, minced (optional)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons apple cider vinegar
- 2 cups tomato juice
- 1 tablespoon Worcestershire sauce (or coconut aminos for vegan)
- Salt and black pepper to taste
- Olive oil, for drizzling
- Chopped green onions, for garnish
Instructions
- Chop the tomatoes, cucumber, bell peppers, and onion into even pieces.
- Add garlic, cilantro, and jalapeño to the chopped vegetables.
- Stir in tomato juice, lime juice, apple cider vinegar, and Worcestershire sauce (or coconut aminos).
- Season with salt and pepper to taste.
- For a smooth texture, blend all ingredients until silky. For a chunkier soup, blend only half and mix it back with the rest.
- Cover and chill the gazpacho for at least 2 hours or overnight for best flavor.
- Serve cold with a drizzle of olive oil and a sprinkle of green onions. Pair with crusty bread if desired.
Notes
- Add day-old bread to the blender for a thicker, more traditional texture.
- Optional toppings: diced avocado, croutons, or hard-boiled eggs.
- Use any ripe, juicy tomatoes you have—peak-season is best.
- Balance acidity with honey or extra cucumber if needed.
- Gazpacho is always served cold—never reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 8g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
