Gazpacho Soup with Arugula and Tomato
Posted by Abby M
Black Pepper, Olive Oil, Red Bell Pepper, Salt, Garlic Clove, Tomatoes, Arugula, Red Onion, Red Wine Vinegar, Cucumber
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Gazpacho Soup with Arugula and Tomato Recipe
This cool gazpacho soup is ideal for a hot summer day. The arugula gives it a peppery kick, while the tomatoes add a sweet and tangy flavor. It's a healthy and tasty way to cool off on a hot day.
Ingredients
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon salt
- 1 minced garlic clove
- 4 cups chopped tomatoes
- 2 cups arugula
- 1/2 cup chopped red onion
- 2 tbsp red wine vinegar
- 1 cup chopped cucumber
Time Needed
- Prep Time: 15 minutes
- Total Time: 15 minutes
Instructions
- Combine the tomatoes, cucumber, red onion, red bell pepper, and garlic in a blender or food processor.
- Pulse the vegetables until they are finely chopped.
- Combine the olive oil, red wine vinegar, arugula, salt, and black pepper in a mixing bowl.
- Blend until smooth.
- Refrigerate the soup for at least 30 minutes before serving.
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