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Cool and Creamy Gazpacho With Fresh Garden Tomatoes — A No-Cook Delight

This refreshing Cool and Creamy Gazpacho With Fresh Garden Tomatoes highlights the vibrant flavors of summer. Silky smooth with a hint of basil, it’s the perfect no-cook dish to cool you down on warm days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 6 large ripe tomatoes chopped
  • 1 cucumber peeled and chopped
  • 1 red bell pepper chopped
  • 1 small red onion chopped
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  • 1 cup fresh basil leaves for garnish

Method
 

  1. In a blender, combine chopped tomatoes, cucumber, red bell pepper, red onion, and garlic.
  2. Slowly drizzle in the olive oil while blending on low speed.
  3. Add in the red wine vinegar, salt, and pepper; blend until smooth.
  4. Transfer the gazpacho to a large bowl and refrigerate for 30 minutes to chill.
  5. Serve in chilled bowls, garnished with fresh basil leaves and an extra drizzle of olive oil.

Notes

Store in an airtight container in the fridge for up to 3 days. For a more filling option, serve with crusty bread or a protein-rich side.