Global
Gazpacho
A chilled, refreshing vegetable soup perfect for hot weather, made entirely from sun-grown produce.
~20 mintotal~109 kcalper serving~1g protein~6g carbs~9g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 3–4 ripe tomatoes
- 1 cucumber
- 1 bell pepper
- 1 garlic clove
- ¼ onion
- 2–3 tbsp olive oil
- 1–2 tbsp red wine vinegar
- Salt & pepper
- Optional: basil, chili, crusty bread, parsley
Cooking Steps
Prep vegetables
Chop tomatoes, cucumber, pepper, onion, and garlic.
Blend
Puree with olive oil and vinegar until smooth.
Chill
Refrigerate for 2 hours for best flavor.
Serve
Garnish with diced vegetables, herbs, or croutons.
Optional Enhancements
- Creamier: add bread soaked in water, then blended
- Spicy: add a chili pepper
- Green gazpacho: substitute spinach and herbs
Plant & Growing Tips
Tomatoes
- Full sun and compost-rich soil.
- Water at the base to prevent disease.
- Prune lower leaves for airflow.
Cucumbers
- Trellis for straight fruits.
- Keep soil evenly moist to avoid bitterness.
Bell Peppers
- Warm-season crop; plant after soil reaches 60°F (15°C).
- Add mulch to hold heat.
Onion
- Plant sets early spring.
- Keep weed-free so bulbs can expand.
Natural Pest Control
- Basil and marigolds repel flies and aphids.
- Garlic spray helps prevent fungal issues.
- Ladybugs reduce aphid populations.
Harvest
Tomatoes
- Pick fully ripe and aromatic.
Cucumbers
- Harvest when bright green and firm, not yellowing.
Bell Peppers
- Pick when glossy; color deepens if left longer.
Onion
- Pull when tops fall over.
Storing & Freezing
Best served chilled. Keeps 3–4 days refrigerated. Not recommended for freezing.
