\nGazpacho, a refreshing cold soup from the south of Spain, is perfect for hot summer days. This recipe brings together the flavors of ripe tomatoes, cucumbers, bell peppers, and bread to create a smooth and savory treat.<\/p>\n
Summer is here, and with it comes the perfect excuse to break out the blender and whip up a refreshing glass (or two) of gazpacho. This classic Spanish soup-turned-salad has become a staple of warm weather cuisine, and for good reason: its combination of juicy vegetables, tangy tomatoes, and cooling yogurt is the ultimate antidote to the summer heat.<\/p>\n
From traditional recipes hailing from Andalusia to innovative twists featuring unexpected ingredients like watermelon and mango, there’s a gazpacho recipe out there for everyone. In this article, we’ll dive into 18 refreshing gazpacho recipes that are sure to become your go-to summer staples. Whether you’re in the mood for something classic and comforting or bold and adventurous, these recipes have got you covered.<\/p>\n
\nGazpacho, a refreshing cold soup from the south of Spain, is perfect for hot summer days. This recipe brings together the flavors of ripe tomatoes, cucumbers, bell peppers, and bread to create a smooth and savory treat.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 cups diced fresh tomatoes Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the diced tomatoes, cucumber, bell pepper, garlic, and croutons. Cooking Time:<\/strong> 10-15 minutes (including chilling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 3 cups diced watermelon (rind removed) Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine watermelon, cucumber, red bell pepper, mint, and garlic. Cooking Time:<\/strong> None (chilled soup)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large cucumbers, peeled and seeded Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine cucumbers, avocado, red bell pepper, onion, garlic, and olive oil. Cooking Time:<\/strong> None, just blend and chill!<\/p>\n A refreshing and spicy twist on the classic Spanish soup, this Spicy Tomato Gazpacho with Jalape\u00f1o is perfect for hot summer days.<\/p>\n 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups chopped yellow bell peppers Instructions:<\/strong><\/p>\n 1. Combine bell peppers, beans, breadcrumbs, parsley, almonds, vinegar, and oil in a blender. Cooking Time:<\/strong> 10 minutes (prep) + chilling time<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh strawberries, hulled and sliced Instructions:<\/strong><\/p>\n 1. In a blender or food processor, puree the strawberries, red bell pepper, cucumber, basil, and garlic until smooth. Cooking Time:<\/strong> 10-15 minutes (including chilling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups chopped fresh green tomatoes Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine green tomatoes, red bell pepper, cilantro, scallions, garlic, olive oil, vinegar, and mustard. Blend until smooth. Cooking Time:<\/strong> 10-15 minutes (blending and chilling time not included)<\/p>\n Summary: This vibrant and refreshing soup is perfect for warm weather, combining the sweetness of roasted red peppers with the tanginess of gazpacho. A simple and flavorful recipe that’s sure to become a summer staple.<\/p>\n Ingredients: Instructions: Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 ripe mangos, diced Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine mango, bell pepper, cilantro, and lime juice. Blend until smooth. Cooking Time:<\/strong> None! This gazpacho is best served chilled.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large beets, peeled and chopped Instructions:<\/strong><\/p>\n 1. In a large pot, combine beets, bell pepper, onion, and garlic. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cubed ripe cantaloupe Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine cantaloupe, bell pepper, cucumber, mint leaves, olive oil, garlic, and lemon juice. Cooking Time:<\/strong> 10-15 minutes to prepare, chilling time is an additional 30 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cherry tomatoes, cored Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine cherry tomatoes, red bell pepper, cucumber, parsley, garlic, olive oil, smoked paprika, salt, and pepper. Basil Oil:<\/strong><\/p>\n 1. In a small bowl, combine 1\/2 cup olive oil and 2 tablespoons fresh basil leaves, chopped. Cooking Time:<\/strong> None, as this is a cold soup. Serve chilled or at room temperature.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 ripe peaches, diced Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine peaches, tomatoes, bell pepper, cucumber, onion, mint, garlic, salt, pepper, paprika, and cumin. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 ripe avocados Instructions:<\/strong><\/p>\n 1. Preheat the oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups diced cucumber Instructions:<\/strong><\/p>\n 1. In a blender, combine cucumber, melon, red bell pepper, and parsley. Cooking Time:<\/strong> None! This soup is best served chilled.<\/p>\n Ingredients:<\/p>\n – 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes) Instructions:<\/p>\n 1. In a blender or food processor, combine tomatoes, bell pepper, cucumber, onion, garlic, smoked paprika, salt, and black pepper. Cooking Time:<\/strong> 15 minutes Ingredients:<\/strong><\/p>\n – 3 cups chopped fresh tomatoes (or 2 cups canned) Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine tomatoes, olive oil, garlic, basil, lemon juice, salt, and pepper. Blend until smooth. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium zucchinis, diced Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine zucchini, bell pepper, onion, and garlic. Cooking Time:<\/strong> 20 minutes<\/p>\n Beat the heat this summer with these refreshing gazpacho recipes! From classic Andalusian to fruity twists like watermelon and strawberry, there’s a flavor for everyone. Try adding some spice with jalape\u00f1o or smoked paprika, or go green with cucumber and herbs. Even vegans and vegetarians will find something to love, from avocado-based recipes to beet and goat cheese combinations. Whether you’re in the mood for something light and fruity or rich and savory, these gazpacho recipes are sure to quench your thirst and satisfy your taste buds.<\/p>\n","protected":false},"excerpt":{"rendered":" Summer is here, and with it comes the perfect excuse to break out the blender and whip up a refreshing glass (or two) of gazpacho. This classic Spanish soup-turned-salad has become a staple of warm weather cuisine, and for good reason: its combination of juicy vegetables, tangy tomatoes, and cooling yogurt is the ultimate antidote … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":4518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/4562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=4562"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/4562\/revisions"}],"predecessor-version":[{"id":4563,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/4562\/revisions\/4563"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/4518"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=4562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=4562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=4562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 cup diced cucumber
\n– 1 cup diced red bell pepper
\n– 2 cloves garlic, minced
\n– 1\/4 cup croutons (day-old bread)
\n– 1\/2 cup olive oil
\n– 2 tablespoons vinegar (apple cider or white wine)
\n– Salt and pepper to taste
\n– Fresh parsley or cilantro for garnish<\/p>\n
\n2. Pour in the olive oil and stir until the bread is well coated.
\n3. Add the vinegar and season with salt and pepper to taste.
\n4. Refrigerate for at least 30 minutes to allow the flavors to meld.
\n5. Serve chilled, garnished with fresh parsley or cilantro.<\/p>\nWatermelon Gazpacho with Feta<\/h2>\n
\nThis recipe combines the sweetness of watermelon with the tanginess of feta cheese, creating a unique and refreshing take on traditional gazpacho. Perfect for hot summer days, this chilled soup is sure to impress your guests.<\/p>\n
\n– 1 cup diced cucumber
\n– 1\/2 cup diced red bell pepper
\n– 1\/4 cup chopped fresh mint leaves
\n– 1\/4 cup crumbled feta cheese
\n– 1 tablespoon olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. Blend until smooth, then stir in feta cheese.
\n3. With the blender or food processor still running, slowly pour in olive oil.
\n4. Season with salt and pepper to taste.
\n5. Chill in refrigerator for at least 30 minutes before serving.<\/p>\nCucumber Avocado Gazpacho<\/h2>\n
\nThis creamy and refreshing soup is perfect for hot summer days. Made with cucumbers, avocados, and a hint of spice, it’s a unique twist on the classic Spanish gazpacho recipe.<\/p>\n
\n– 1 ripe avocado, diced
\n– 1\/2 red bell pepper, seeded and chopped
\n– 1 small onion, finely chopped
\n– 2 cloves of garlic, minced
\n– 1\/4 cup olive oil
\n– 2 cups vegetable broth
\n– 1 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Blend until smooth, adding vegetable broth as needed to achieve desired consistency.
\n3. Stir in smoked paprika, salt, and pepper.
\n4. Chill the soup in the refrigerator for at least 30 minutes before serving.
\n5. Garnish with fresh cilantro leaves, if desired.<\/p>\nSpicy Tomato Gazpacho with Jalape\u00f1o<\/h2>\n
<\/p>\nSpicy Tomato Gazpacho with Jalape\u00f1o Recipe<\/h2>\n
\n
Instructions:<\/h3>\n
\n
Cooking Time:<\/strong><\/h3>\n
White Gazpacho with Almonds and Grapes<\/h2>\n
\nThis Spanish-inspired soup is a perfect blend of flavors and textures, combining the creaminess of white gazpacho with the crunch of almonds and sweetness of grapes. Enjoy this refreshing summer treat!<\/p>\n
\n– 1 cup cooked white beans (such as cannellini or navy)
\n– 1\/2 cup breadcrumbs
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped almonds
\n– 1\/2 cup red wine vinegar
\n– 1\/4 cup olive oil
\n– Salt and pepper, to taste
\n– 1 cup seedless grapes, halved
\n– Water, as needed<\/p>\n
\n2. Blend until smooth, adding water if necessary to achieve desired consistency.
\n3. Taste and adjust seasoning with salt and pepper.
\n4. Chill soup in the refrigerator for at least 30 minutes.
\n5. Serve chilled, garnished with grapes.<\/p>\nStrawberry Gazpacho with Basil<\/h2>\n
\nBeat the heat with this sweet and savory soup that combines the flavors of strawberries, basil, and gazpacho. Perfect for a light and refreshing lunch or dinner on a warm day.<\/p>\n
\n– 1 cup diced red bell pepper
\n– 1\/2 cup diced cucumber
\n– 1\/4 cup chopped fresh basil
\n– 2 cloves garlic, minced
\n– 1\/2 cup tomato juice
\n– 1\/4 cup olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Add the tomato juice and olive oil. Blend until well combined.
\n3. Taste and adjust seasoning as needed.
\n4. Chill in the refrigerator for at least 30 minutes before serving.
\n5. Serve cold, garnished with additional basil leaves if desired.<\/p>\nGreen Gazpacho with Herbs and Yogurt<\/h2>\n
\nBeat the heat with this revitalizing gazpacho recipe, infused with the brightness of green tomatoes and the creaminess of yogurt. Perfect for a light and satisfying summer meal or snack.<\/p>\n
\n– 1\/2 cup diced red bell pepper
\n– 1\/4 cup chopped fresh cilantro
\n– 1\/4 cup chopped scallions (green onions)
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 2 tablespoons white wine vinegar
\n– 1 teaspoon Dijon mustard
\n– Salt and pepper to taste
\n– 1 cup plain Greek yogurt<\/p>\n
\n2. Season with salt and pepper to taste.
\n3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
\n4. Serve chilled, topped with a dollop of Greek yogurt.<\/p>\nRoasted Red Pepper Gazpacho<\/h2>\n
\nRoasted Red Pepper Gazpacho Recipe<\/p>\n
\n– 2 large red bell peppers
\n– 1\/4 cup olive oil
\n– 1 small onion, finely chopped
\n– 3 cloves garlic, minced
\n– 1 can (14 oz) diced tomatoes
\n– 1\/2 cup water
\n– 1 tablespoon red wine vinegar
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n1. Preheat oven to 425\u00b0F (220\u00b0C).
\n2. Roast the red peppers, drizzling with olive oil, until charred and blistered.
\n3. Peel off the skin, discarding it, and chop the flesh into small pieces.
\n4. Heat a pan over medium heat; add chopped onion and cook until translucent.
\n5. Add minced garlic and saut\u00e9 for 1 minute.
\n6. In a blender or food processor, combine roasted peppers, cooked onion mixture, diced tomatoes, water, red wine vinegar, salt, and pepper.
\n7. Blend until smooth, then refrigerate for at least 30 minutes to allow flavors to meld.
\n8. Serve chilled, garnished with fresh cilantro leaves.<\/p>\nMango Gazpacho with Lime and Cilantro<\/h2>\n
\nThis sweet and savory soup is perfect for warm weather, combining the natural sweetness of mangoes with the tanginess of lime and freshness of cilantro.<\/p>\n
\n– 1 cup diced red bell pepper
\n– 1\/2 cup chopped fresh cilantro
\n– 1\/4 cup freshly squeezed lime juice
\n– 1\/2 cup chopped cucumber
\n– 1\/4 cup plain Greek yogurt
\n– Salt and pepper to taste
\n– Water as needed<\/p>\n
\n2. Add cucumber, yogurt, salt, and pepper. Blend until well combined.
\n3. Taste and adjust seasoning as needed.
\n4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
\n5. Serve cold, garnished with additional cilantro if desired.<\/p>\nBeet Gazpacho with Goat Cheese<\/h2>\n
\nThis vibrant soup combines the natural sweetness of beets with the tanginess of goat cheese, perfect for a light and refreshing meal on a warm summer day.<\/p>\n
\n– 1 red bell pepper, seeded and chopped
\n– 1 small onion, chopped
\n– 3 cloves garlic, minced
\n– 1\/4 cup olive oil
\n– 2 cups vegetable broth
\n– 1\/2 cup crumbled goat cheese
\n– Salt and pepper to taste
\n– Fresh parsley or chives for garnish (optional)<\/p>\n
\n2. Drizzle with olive oil and cook over medium heat until the vegetables are tender, about 20 minutes.
\n3. Add vegetable broth and bring to a simmer.
\n4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
\n5. Stir in goat cheese until melted.
\n6. Season with salt and pepper to taste.
\n7. Serve chilled, garnished with parsley or chives if desired.<\/p>\nChilled Cantaloupe Gazpacho<\/h2>\n
\nBeat the heat with this unique and delicious chilled gazpacho recipe, featuring sweet cantaloupe as the star ingredient. This refreshing soup is perfect for hot summer days or as a light and healthy snack.<\/p>\n
\n– 1 cup diced red bell pepper
\n– 1\/2 cup diced cucumber
\n– 1\/4 cup chopped fresh mint leaves
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1 teaspoon lemon juice
\n– Salt and pepper to taste
\n– 1\/4 cup water or chicken broth<\/p>\n
\n2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
\n3. Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
\n4. Chill soup in the refrigerator for at least 30 minutes before serving.
\n5. Serve chilled, garnished with additional mint leaves or a sprinkle of crumbled feta cheese (optional).<\/p>\nCherry Tomato Gazpacho with Basil Oil<\/h2>\n
\nThis refreshing summer soup combines the sweetness of cherry tomatoes with the savory flavor of gazpacho, finished with a drizzle of basil oil. Perfect for a light and flavorful meal or as an appetizer.<\/p>\n
\n– 1 cup chopped red bell pepper
\n– 1\/2 cup chopped cucumber
\n– 1\/4 cup chopped fresh parsley
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 2 tablespoons gazpacho base (store-bought or homemade)
\n– Fresh basil leaves for basil oil (see below)<\/p>\n
\n2. Blend until smooth, then add gazpacho base and blend until well combined.
\n3. Refrigerate for at least 30 minutes to allow flavors to meld.
\n4. Just before serving, drizzle with basil oil (see below).<\/p>\n
\n2. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.<\/p>\nPeach Gazpacho with Mint<\/h2>\n
\nBeat the summer heat with this light and refreshing peach gazpacho infused with the cooling flavor of mint.<\/p>\n
\n– 1 cup ripe tomatoes, diced
\n– 1\/4 cup red bell pepper, diced
\n– 1\/4 cup cucumber, peeled and seeded
\n– 1\/4 cup red onion, thinly sliced
\n– 1\/4 cup fresh mint leaves
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– 1\/2 teaspoon paprika
\n– 1\/4 teaspoon cumin<\/p>\n
\n2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
\n3. With the blender running, slowly pour in the olive oil through the top.
\n4. Taste and adjust seasoning as desired.
\n5. Chill gazpacho in the refrigerator for at least 30 minutes before serving.<\/p>\nAvocado Gazpacho with Shrimp<\/h2>\n
\nThis creamy and savory soup combines the richness of avocado with the sweetness of shrimp, perfect for a light and satisfying meal on a warm summer day.<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 1 red bell pepper, diced
\n– 1 small onion, diced
\n– 3 cloves garlic, minced
\n– 1 can (14.5 oz) of diced tomatoes
\n– 1\/4 cup olive oil
\n– 2 tablespoons freshly squeezed lime juice
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Toss shrimp with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 8-10 minutes or until pink and cooked through.
\n3. In a blender or food processor, combine avocado, red bell pepper, onion, garlic, diced tomatoes, lime juice, and roasted shrimp. Blend until smooth.
\n4. Season with salt and pepper to taste.
\n5. Serve chilled, garnished with fresh cilantro leaves.<\/p>\nCucumber Melon Gazpacho<\/h2>\n
\nA refreshing twist on the classic Spanish soup, this Cucumber Melon Gazpacho combines the sweetness of melons with the coolness of cucumbers, perfect for hot summer days.<\/p>\n
\n– 1 cup diced cantaloupe or other sweet melon
\n– 1\/2 cup diced red bell pepper
\n– 1\/4 cup chopped fresh parsley
\n– 1 tablespoon olive oil
\n– 1 teaspoon lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. Blend until smooth, adding olive oil and lemon juice as needed.
\n3. Season with salt and pepper to taste.
\n4. Chill in the refrigerator for at least 30 minutes before serving.<\/p>\nSpicy Gazpacho with Smoked Paprika<\/h2>\n
\nThis refreshing summer soup gets a bold kick from smoked paprika, perfect for a spicy twist on the classic Spanish gazpacho.<\/p>\n
\n– 1\/2 cup diced red bell pepper
\n– 1\/4 cup diced cucumber
\n– 1\/4 cup diced yellow onion
\n– 2 cloves garlic, minced
\n– 1 tablespoon smoked paprika
\n– 1 teaspoon salt
\n– 1\/2 teaspoon black pepper
\n– 1\/4 cup chopped fresh parsley
\n– 2 tablespoons olive oil<\/p>\n
\n2. Blend until smooth, then stir in chopped parsley.
\n3. Heat the olive oil in a large skillet over medium heat. Pour in the gazpacho mixture and simmer for 10-15 minutes or until heated through.<\/p>\n
\n Servings: 4-6<\/p>\nTomato Basil Gazpacho with Croutons<\/h2>\n
\nThis chilled soup is a perfect blend of flavors and textures, ideal for hot summer days. The combination of juicy tomatoes, fresh basil, and crunchy croutons will leave you craving for more.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped fresh basil
\n– 1 tablespoon lemon juice
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 baguette, cut into 1-inch cubes (for croutons)
\n– 1\/4 cup grated Parmesan cheese (optional)<\/p>\n
\n2. Taste and adjust seasoning as needed.
\n3. Preheat oven to 350\u00b0F (180\u00b0C). Toss baguette cubes with olive oil, salt, and pepper. Bake for 10-12 minutes or until crispy.
\n4. Serve gazpacho chilled, topped with croutons and Parmesan cheese if desired.<\/p>\nZucchini Gazpacho with Lemon<\/h2>\n
\nStay cool on a warm day with this refreshing twist on traditional gazpacho, featuring the natural sweetness of zucchini and a squeeze of lemon.<\/p>\n
\n– 1 large red bell pepper, diced
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/4 cup olive oil
\n– 1\/2 teaspoon salt
\n– 3 cups vegetable broth
\n– 1 tablespoon tomato paste
\n– Fresh parsley or basil leaves for garnish (optional)<\/p>\n
\n2. Blend until smooth.
\n3. Heat olive oil in a large saucepan over medium heat. Add blended mixture, lemon juice, salt, vegetable broth, and tomato paste.
\n4. Bring to a simmer and cook for 15-20 minutes or until soup has thickened slightly.
\n5. Serve chilled, garnished with parsley or basil if desired.<\/p>\nSummary<\/h2>\n