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, cucumbers, bell peppers, and red onion into even pieces.
- Add garlic, cilantro, and jalapeño to the mix for added flavor.
- Stir in tomato juice, lime juice, apple cider vinegar, and Worcestershire sauce.
- Season with salt and black pepper to taste.
- Blend the mixture until smooth for a silky texture, or blend only half and mix with the rest for a chunkier consistency.
- Cover and chill in the refrigerator for at least 2 hours, preferably overnight.
- Serve cold, drizzled with olive oil and topped with chopped green onions. Pair with crusty bread if desired.
Notes
- Blend in day-old bread for a thicker, traditional texture.
- Add toppings like avocado, croutons, or hard-boiled eggs for extra texture and protein.
- Use any ripe tomatoes you have—just make sure they’re in season.
- Balance acidity with a bit of honey or extra cucumber if needed.
- Always serve gazpacho cold—never heated.
- 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
