Soup Recipe: Chilled Tomato Gazpacho by Everyday Gourmet with Blakely

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while vegetable oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with potential health benefits.

Peel the English cucumber and place it in the blender.

Add one small onion to the blender.

Roughly chop three cloves of garlic and add them to the blender.

Add three fresh tomatoes to the blender.

Chop off the top of one red bell pepper, remove the seeds and ribs, and add it to the blender.

Add about 1/2 teaspoon of chili powder to the blender.

Squeeze the juice of half a lime into the blender.

Pour in about 2 cups of tomato juice.

Add a dash of hot sauce to the mixture.

Pulse the blender to combine until the desired chunkiness is achieved.

Transfer the mixture to a bowl and refrigerate for 2 to 3 hours to chill.

After chilling, season with salt and black pepper to taste.

Roughly chop some cilantro and add it on top of the gazpacho.

Squeeze a little lime juice over the cilantro.

Score an avocado and add it to the gazpacho.

Drizzle a little olive oil on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary