Ingredients
Vegetables
- 2 English cucumbers
- 1 pound yellow tomatoes
- ½ small red onion
- 1 jalapeno, destemmed and seeded
- ½ cup loosely packed cilantro leaves, plus more for garnish
- 1 clove garlic
Liquids and Seasonings
- ⅓ cup olive oil
- 2 tablespoons lime juice
- ½ teaspoon kosher salt
Garnish
- ¼ cup sour cream
Instructions
- Prepare the Vegetables: Roughly chop the cucumbers, yellow tomatoes, and red onion to make them easier to blend smoothly.
- Blend Ingredients: Place the chopped cucumbers, tomatoes, red onion, half of the jalapeno, cilantro leaves, garlic clove, olive oil, lime juice, and kosher salt into a high-speed blender. Puree until the mixture is smooth and even.
- Chill the Soup: Transfer the blended gazpacho to a container and refrigerate for at least two hours to ensure it is well chilled, enhancing the flavor and refreshing quality.
- Season and Adjust: After chilling, taste and season with additional salt, pepper, or more jalapeno if a spicier kick is desired. The gazpacho should be lightly spicy but not hot.
- Serve: Pour the chilled gazpacho into bowls or glasses. Garnish each serving with a dollop of sour cream and a few cilantro leaves for added flavor and visual appeal.
Notes
- You need approximately 2 pounds of cucumber in total. Any variety such as Persian, English, or garden cucumbers can be used—just peel and deseed if necessary.
- If your red onion is large, start with only ¼ of it and add more gradually to taste.
- Adjust the amount of jalapeno to control the heat level; the soup is meant to be lightly spicy, not fiery hot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving as separation may occur.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
