Leigh Beisch
Prep Time
20 Mins
Chill Time
30 Mins
Yield
8 servings (serving size: 1 cup)

Crunchy cucumbers, yellow and red peppers, and loads of tomatoes combine to form this traditional Spanish soup. Serve this Summer-Garden Gazpacho cold for a light refreshing lunch, or with a simple green salad for a filling dinner.

 

How to Make It

Step 1

Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving.

Step 2

Ladle the gazpacho into soup bowls; top with basil.

Ratings & Reviews

MKHaynes's Review

HomeCookinFirst
August 09, 2011
Very yummy! I usually do not eat any type of bell pepper or cucumber because they give me indigestion, but this was so tasty I can't resist it. I added crumbled feta to my bowl. Really good - will probably make again as it makes for an easy lunch.

HomeCookinFirst's Review

MKHaynes
August 15, 2010
I thought there was too much bell pepper in the recipe which overwhelmed the other flavors.