Gazpacho with basil
2 servings
15 minutes
Gazpacho with basil is an elegant cold soup from sunny Spain, with Italian notes thanks to fresh basil. Bright and refreshing, it combines the sweetness of tomatoes, the juiciness of cucumbers, and the spiciness of bell peppers. Basil adds a spicy freshness, while a splash of white wine vinegar and lime provide a light tang. Gazpacho is perfect for summer days; it quenches thirst and satisfies hunger. Served chilled and garnished with a fragrant basil sprig, this soup is not only tasty but also healthy due to its abundance of vitamins and antioxidants, making it an excellent choice for a light yet nutritious snack. The flavor harmony and delicate texture make it a true culinary masterpiece.
1
Peel the cucumbers and celery.
- Cucumbers: 100 g
- Celery: 70 g
2
Remove the stem and seeds from the bell pepper.
- Bell pepper: 100 g
3
Cut the tomato crosswise on top and put it in boiling water for 1 minute, cool it in cold water, and remove the skin.
- Tomatoes: 200 g
4
Cut the vegetables into medium cubes.
- Tomatoes: 200 g
- Bell pepper: 100 g
- Cucumbers: 100 g
- Celery: 70 g
5
Cut 2 thin slices of chili pepper and tear off the basil leaves.
- Chili pepper: 1 piece
- Basil: 8 g
6
Put chopped vegetables in a blender, add tomatoes in their juice, onion, garlic, basil, Worcestershire sauce, 80 ml of olive oil, white wine vinegar, 150 ml of water, squeeze juice from 0.5 lime, season with salt and pepper, and blend; let it sit in the fridge for at least 20 minutes.
- Tomatoes: 200 g
- Bell pepper: 100 g
- Cucumbers: 100 g
- Celery: 70 g
- Tomatoes in their own juice: 100 g
- Red onion: 20 g
- Garlic: 1 clove
- Basil: 8 g
- Worcestershire sauce: 10 g
- Olive oil: 80 ml
- White wine vinegar: 15 ml
- Lime: 1 piece
- Lime: 1 piece
- Lime: 1 piece
- Lime: 1 piece
- Lime: 1 piece
7
Pour the soup into bowls, garnish with a basil sprig, and serve.
- Basil: 8 g
