Lynn's Irresistible Chilled Gazpacho
This delightfully refreshing chilled gazpacho is a vibrant medley of ripe tomatoes, crisp cucumbers, and flavorful vegetables that dance on your palate. Inspired by my dear friend Lynn, this recipe has become a staple in my kitchen—so much so that I've been known to enjoy it for breakfast! Perfect for hot summer days or as a light, nutritious appetizer, this gazpacho not only bursts with fresh flavors but also offers a meditative experience with each spoonful. Whether you're whipping it up for a gathering or simply indulging in a personal treat, I hope you find it as addictive as I do!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Cucumbers
2 medium (peeled & diced)
Ripe tomatoes
2 lbs (chopped (about 6 large))
Red bell pepper
1/2 medium (coarsely chopped)
Garlic
1 clove (chopped)
Carrots
3 (coarsely chopped)
Red onion
1/4 cup (thinly sliced)
Fresh lemon juice
3 tablespoons (freshly squeezed)
Olive oil
1 tablespoon (extra virgin)
Salt
to taste
Pepper
to taste
Celery salt or garlic salt
to taste
Red pepper flakes
to taste
Avocado
1 (diced for garnish)
Radish
to taste (sliced for garnish)
Cilantro
for garnish (fresh)
Yogurt or sour cream
6 tablespoons (optional)
Water
1/2 cup
Instructions
1
Start by washing and preparing all your vegetables.
2
In a blender or a large food processor, combine the ripe tomatoes, red bell pepper, garlic, carrots, lemon juice, olive oil, celery or garlic salt, red pepper flakes, and half of the diced cucumbers. Add 1/2 cup of water to help with blending.
3
Blend the mixture until it reaches a smooth and creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
4
Transfer the pureed mixture into a large bowl or a tupperware container.
5
Stir in the remaining chopped cucumbers for added texture.
6
Cover the container and chill in the refrigerator for at least three hours, or preferably overnight to allow the flavors to meld.
7
When ready to serve, ladle the chilled gazpacho into bowls and garnish with diced avocado, sliced radishes, red onion, and fresh cilantro. Optionally, add a dollop of yogurt or sour cream for a creamy finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lynn's Irresistible Chilled Gazpacho?
It is a vibrant, refreshing chilled vegetable soup made with tomatoes, cucumbers, and a medley of flavorful vegetables.
Who inspired this gazpacho recipe?
This recipe was inspired by a dear friend of the author named Lynn.
Can this gazpacho be eaten for breakfast?
Yes, the author specifically mentions enjoying this recipe for breakfast.
What are the primary ingredients in this soup?
The main ingredients include ripe tomatoes, cucumbers, red bell pepper, carrots, and garlic.
How many tomatoes do I need?
You will need 2 lbs of ripe tomatoes, which is approximately 6 large ones.
How many cucumbers are used and how are they prepared?
The recipe uses 2 medium cucumbers that should be peeled and diced.
Are all the cucumbers blended into the soup?
No, half of the cucumbers are blended with the base, and the other half are stirred in later for texture.
Is there water in the recipe?
Yes, 1/2 cup of water is added to the blender to help achieve the right consistency.
What kind of oil is recommended for this gazpacho?
The recipe calls for one tablespoon of extra virgin olive oil.
What citrus is used for the base?
Three tablespoons of freshly squeezed lemon juice are used.
How many carrots should I add?
The recipe requires 3 coarsely chopped carrots.
What type of seasonings are used for flavor?
Flavor is added using garlic, salt, pepper, celery salt or garlic salt, and red pepper flakes.
Is the soup spicy?
It can have a slight kick depending on how many red pepper flakes you add to taste.
How long should the gazpacho be chilled before serving?
It should be chilled for at least three hours, though overnight is preferred for the flavors to meld.
What are the recommended garnishes?
Suggested garnishes include diced avocado, sliced radishes, red onion, and fresh cilantro.
Is this recipe vegan?
The base recipe is vegan, provided you do not use the optional yogurt or sour cream garnish.
How do I make the soup creamy?
Blending the base vegetables until smooth creates a creamy texture, and you can add an optional dollop of yogurt or sour cream at the end.
Can I use a food processor instead of a blender?
Yes, a blender or a large food processor can be used to combine the ingredients.
What is the first step in making this recipe?
The first step is to wash and prepare all the vegetables.
What type of onion is used in the recipe?
1/4 cup of thinly sliced red onion is used, primarily for garnish.
Should the vegetables be chopped before blending?
Yes, the recipe specifies coarsely chopping the tomatoes, bell pepper, and carrots before putting them in the blender.
How much red bell pepper is required?
You need 1/2 of a medium red bell pepper.
What should I do if the seasoning isn't perfect after blending?
The recipe suggests tasting and adjusting the salt and pepper as needed after blending.
Where should the soup be stored while chilling?
It should be kept in a covered large bowl or a tupperware container in the refrigerator.
Is this dish suitable for hot weather?
Yes, it is described as a perfect, refreshing meal for hot summer days.
Does the recipe include fresh herbs?
Yes, fresh cilantro is used as a garnish.
What is the texture of the finished soup?
It has a smooth and creamy base with added texture from the diced cucumbers and garnishes.
How many garlic cloves are in the recipe?
The recipe uses one chopped clove of garlic.
Is this soup considered a light meal?
Yes, it is categorized as a light, nutritious appetizer or meal.
How many ingredients are in this recipe in total?
There are 17 ingredients listed, including optional garnishes and water.