| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 2 to 4 servings |
Ingredients
- 12 strawberries, hulled
- 8 assorted tomatoes, roughly chopped
- 2 leaves fresh basil, plus more for serving
- 1 cucumber, roughly chopped
- 1 yellow bell pepper, stemmed and seeded
- 1 clove garlic, grated finely
- Kosher salt
- Splash of red wine vinegar
- Dried oregano, as needed
- Olive oil, for brushing and drizzling
- Sliced good bread, for serving
Instructions
- Throw the strawberries, tomatoes, basil, cucumber, bell pepper and garlic into a food processor with 1/2 teaspoon salt and pulse until you have a coarse puree. Taste, add the vinegar, some oregano and more salt if needed and chill until ready to serve.
- Brush a griddle pan with olive oil and grill the bread until toasted.
- Serve the gazpacho cold. Garnish with a drizzle of olive oil, some torn basil and the grilled bread on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 174 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 1008 mg |
Reviews
This recipe is amazing. Super simple and quick, but delicious.