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Gazpacho Soup
Prep Time
10
mins
Cook Time
5
mins
Total Time
15
mins
Servings
:
2
servings
Calories
:
230
kcal
Author
:
Lisa Richards
Ingredients
3-4
tomatoes
½
cucumber
1
bell pepper (any color)
1
shallot
1
garlic clove
½
cup
cilantro
Juice of 2 limes
1
Tbsp.
apple cider vinegar
2
Tbsp.
extra virgin olive oil
1
cup
water
½
Tbsp.
chili flakes
Salt and pepper to taste
Instructions
Core the tomatoes and dip them in boiling water for 1 minute to blanch them.
Transfer the tomatoes into iced water so that the skin can be removed easily.
Dice the tomatoes and put them in a food processor.
Set aside ⅓ of the peppers and cucumber. Add the remaining ingredients to the food processor and blend until smooth.
Chop the remaining peppers and cucumber and stir them in the soup. Sprinkle with some extra chili flakes and serve.