How to Make Gazpacho Soup Even Better! 🍅

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often more nutritious.

bread

🥗Healthier: gluten-free bread

💰Cheaper: crackers

Crackers can provide a similar texture without gluten.

Remove the skin from the cucumber but keep the seeds.

Cut the cucumber in half and dice it.

Remove the core from the bell pepper and dice it.

Cut the tomatoes into pieces similar in size to the cucumbers.

Dice a little over a quarter cup of red onion.

Slice two garlic cloves.

Remove the seeds from the jalapeno pepper and dice it, leaving a couple seeds for spice.

Dice a small slice of bread.

Place all diced ingredients in a bowl and season with kosher salt, ground cumin, and red wine vinegar.

Add extra virgin olive oil (optional) and mix to incorporate.

Let the mixture sit for 30 minutes to marinate and release juices.

Prepare the garnish with diced cucumber, tomato, red bell pepper, red onion, and basil, seasoning lightly with salt and olive oil.

Preheat oven to 425°F and prepare croutons with olive oil and salt until golden brown.

After marinating, transfer the mixture to a blender and puree on low until smooth.

Taste the gazpacho and adjust seasoning with a pinch of salt if needed.

Scrape the sides of the blender to ensure everything is mixed well.

Serve the gazpacho in bowls, garnished with the diced vegetables and croutons, and drizzle with extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens