Chilled Summer Vegetable Gazpacho Recipe

About this recipe

A refreshing and vibrant vegetarian gazpacho, perfect for a light dinner. This chilled soup combines fresh vegetables with a hint of spice for a satisfying and healthy meal.

Ingredients

• 1 Piece Cucumber 1Pc
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• - Cawston Press Pressed Tomato Juice
• 100 G Jumbo Garlic 100g
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 50G Picard Chopped Chives
• 100G Marine Gourmet Garlic Croutons, 100G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Ponti Red Wine Vinegar
• 370 Ml Valentina Extra Hot Sauce, 370Ml
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. In a large blender, combine 2 large tomatoes, 1/2 cucumber (peeled and chopped), 1/2 onion (chopped), 1/4 green bell pepper (chopped), and 1/2 cup tomato juice.
2. 2. Add 2 cloves of garlic (minced), 1/3 cup olive oil, 1/3 cup red wine vinegar, 1/4 teaspoon hot sauce, and 1 1/2 teaspoons salt to the blender.
3. 3. Blend the mixture until smooth, ensuring all the vegetables are fully pureed.
4. 4. Transfer the gazpacho to a large bowl or container and stir in the remaining 1/2 cucumber (diced), 1/2 onion (finely chopped), 1/4 green bell pepper (diced), and 1/2 cup croutons for texture.
5. 5. Chill the gazpacho in the refrigerator for at least 2 hours to allow the flavors to meld.
6. 6. Before serving, garnish with 1/4 cup chopped chives and an additional drizzle of olive oil if desired. Serve cold.