The Easiest Garden Gazpacho Recipe
In under 5 minutes, you have yourself an incredibly filling soup that makes the perfect lunch for the week. Fresh, vibrant, raw, and filling!
Equipment
- Food processor with a large basin.
Ingredients
- 3 regular cucumbers, ends trimmed, large chop
- 1 red pepper, large chop
- 4 hearty tomatoes, or about 3 cups mixed tomatoes (cherry, plum, etc.), large chop
- 1 medium red onion, peeled, large chop
- 2 garlic cloves, minced
- handful cilantro leaves
- 1/4 cup balsamic vinegar (or vinegar of your choice) *balsamic darkens the soup a bit but the flavor is superior, in its sweetness. Raw apple cider vinegar may be used.
- salt and pepper, to taste
- chili flakes, optional
Instructions
- Place the cucumbers in a food processor and process well, depending on the texture you prefer. I make mine a super small dice. Pour this out into a big bowl.
- Do the same with the red pepper. Add this to the big bowl.
- Place the tomatoes in a food processor and process until watery. Add this to the big bowl.
- Place the onion/garlic together and process until fine. Add this to the big bowl.
- Mince the cilantro leaves and add to the big bowl.
- Add the salt, pepper, and vinegar and taste for seasoning.
- Plate and add the chili flakes on top.
Notes
Note: I have a regular food processor which holds a lot at one time, and use it for this soup. A smaller one, while convenient, will make this "not the easiest" gazpacho recipe since it can't hold a lot of material at one time.