This super quick, easy, no-cook recipe for fresh homemade gazpacho tastes like summer sunshine in a bowl!
I was all set to make her homemade gazpacho when I realized my basil and cilantro were sadly shriveled and the shallots I thought I had were nowhere to be found.
Not to be discouraged, I scrounged through my fridge and came up with this last minute soup, perfect for a light lunch right before I headed to the beach with my kids.
Want to make your own quick and easy fresh gazpacho? Here’s how…
How to Make Homemade Gazpacho in 5 Minutes or Less…
- Raid your fridge, veggie garden, or summer CSA box for any fresh or gently wilted veggies and fruit.
- Chop up {peel if necessary} said veggies and fruit {no need to dice, chop ’em into medium size chunks}.
- Toss ’em all into a high-speed blender or food processor, and gently pulse until you have gazpacho!
- Pour it into a bowl, glass, or jar, and slurp away.
- Head to the beach {or park or another fun summer spot} and thank me because now you can enjoy the rest of your day with a big smile on your face because you just consumed {almost} an entire day worth of veggies and fruit!!!
- P.S. Don’t forget your sunscreen!
If you’re visiting Del Mar, visiting Dog Beach is always fun!
Nutrition Notes…
- This gazpacho recipe is naturally gluten-free, raw, vegetarian, vegan, and paleo.
- Omit onion and this is delicious for a low FODMAP diet.
- Full of delicious phytochemicals which may help with cancer prevention, induce detoxification, inhibit inflammation, and boost your immune system.
Homemade Gazpacho in 5 Minutes or Less
5 ingredients, plus slat and pepper pair together deliciously in this super easy homemade gazpacho that tastes like summer in a bowl!
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Servings: 1 serving
Ingredients
- 3/4 cup cherry tomatoes
- 1/4 cup sweet raw onion, cut up
- 1/2 cup cucumber, peeled and cut up
- 1/2 cup yellow bell pepper, cut up
- 1 tablespoon golden balsamic vinegar
- Sea salt and fresh ground black pepper to taste
Instructions
- Place all ingredients in high speed blender or food processor, and blend/process on pulse mode until veggies are very finely chopped and have a “soup like” consistency. Serve right away, or chill in the refrigerator, until ready to serve.
Notes
Ingredient amounts are approximate, based on leftovers in my fridge. Use your own amounts, and feel free to substitute/add whatever veggies or fruits you have on hand.
Nutrition
Serving: 2cups | Calories: 78kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 550mg | Fiber: 3g | Sugar: 8g | Vitamin A: 695IU | Vitamin C: 167mg | Calcium: 12mg | Iron: 1mg
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