Lynn's Famous Gazpacho

Cool, refreshing, and bursting with garden-fresh flavors, Lynn's Famous Gazpacho is the ultimate no-cook soup perfect for hot summer days. This Spanish-inspired classic combines ripe, juicy tomatoes, crisp English cucumber, and vibrant red bell pepper, blended with aromatic garlic, tangy red wine vinegar, and a hint of earthy cumin for a smooth and flavorful base. The addition of fresh basil and parsley adds a fragrant twist, elevating this chilled soup to gourmet status. Ready in just 25 minutes and requiring no stove time, it’s a healthy, fuss-free option ideal for entertaining or meal prepping. Serve it cold with a drizzle of olive oil and garnishes of diced cucumber and herbs for a light, sophisticated dish that’s as stunning as it is delicious. Perfect for vegan, dairy-free, and gluten-free enthusiasts, this gazpacho is the crowd-pleaser your summer menu has been waiting for!

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 6

Ingredients

• 6 medium ripe tomatoes
• 1 large English cucumber
• 1 large red bell pepper
• 1 small red onion
• 2 cloves garlic
• 0.25 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 3 cups tomato juice
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 4 large fresh basil leaves
• 2 tablespoons fresh parsley

Directions

Step 1

Peel the cucumber and dice it into small chunks. Reserve a small portion (about 1/4 cup) for garnish later, if desired.

Step 2

Core the tomatoes and cut them into quarters. Remove the seeds for a smoother soup (optional).

Step 3

Seed and cut the red bell pepper into rough chunks.

Step 4

Peel the red onion and roughly chop it.

Step 5

Peel the garlic cloves.

Step 6

In a large blender or food processor, combine the diced tomatoes, cucumber (except reserved portion), red bell pepper, red onion, and garlic.

Step 7

Add the extra virgin olive oil, red wine vinegar, tomato juice, ground cumin, kosher salt, and black pepper to the blender.

Step 8

Blend the mixture until smooth. If the soup is too thick, you can add additional tomato juice, 1/4 cup at a time, to reach your desired consistency.

Step 9

Taste and adjust seasoning with more salt, pepper, or vinegar if needed.

Step 10

Chill the gazpacho in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld together.

Step 11

When ready to serve, pour the gazpacho into bowls. Garnish with the reserved diced cucumber, chopped basil leaves, and parsley for freshness.

Step 12

Drizzle with a touch of extra virgin olive oil for a final flourish, if desired. Serve cold and enjoy!

Nutrition Facts

Serving size	(1915.3g)

Amount per serving	% Daily Value*
Calories	825.5

Total Fat 59.6g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2653.4mg	0%
Total Carbohydrate 72.3g	0%
Dietary Fiber 16.4g	0%
Total Sugars 42.4g
Protein 17.4g	0%

Vitamin D 0IU	0%
Calcium 325.7mg	0%
Iron 10.2mg	0%
Potassium 4182.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 7.8%

Carbs: 32.3%