Gazpacho
A refreshing, chilled Spanish-style soup packed with ripe vegetables and herbs — perfect for warm weather or a light cleanse.
Allowed for Ideal Protein phases 1 to 3.
Serving size
4
Ingredients
- 1 English Cucumber, Peeled and Chopped
- 2½ Lb. Ripe Tomatoes, Chopped
- 2 Fresno Chiles or 1/2 Red Bell Pepper, Stemmed and Seeded
- ¼ Small Red Onion, Rinsed
- 2 Garlic Cloves
- ¼ Cup Chopped Fresh Cilantro, Plus More for Garnish
- 3 Tbsp. Sherry Vinegar or Red Wine Vinegar
- ½ Cup Extra Virgin Olive Oil, Plus More for Drizzling
- 1¼ Tsp. Sea Salt
- ¼ Tsp. Freshly Ground Black Pepper
- Cherry Tomatoes, for Garnish
- Fresh Herbs (e.g., Parsley or Basil), for Garnish
Preparation
Step 1
In a high-speed blender, combine chopped cucumber, tomatoes, chiles (or bell pepper), red onion, garlic, and cilantro. Blend until smooth.
Step 2
Add sherry vinegar, olive oil, sea salt, and black pepper. Blend again until fully incorporated and creamy.
Step 3
Transfer gazpacho to a container, cover, and chill in the refrigerator for at least 2 hours to allow flavors to develop.
Step 4
Stir well before serving. Pour into bowls and garnish with halved cherry tomatoes, fresh cilantro, and a light drizzle of olive oil.
Step 5
Serve and Enjoy!
