Light, savory, and full of summer flavor, this Andalusian Gazpacho Juice is a refreshing twist on the classic chilled soup. Blended with ripe tomatoes, crisp cucumber, and a hint of garlic and red wine vinegar, it’s the perfect drink for hot days when you crave something cool but nourishing. Think of it as a garden in a glass — bright, tangy, and deeply satisfying.
INGREDIENTS:
2 tomatoes, chopped
1/3 cucumber, chopped
1 or 2 cloves garlic
1/4 onion, chopped
2 ounces extra virgin olive oil
Splash of red wine vinegar
Salt and freshly ground black pepper, to taste
METHOD:
Combine the tomatoes, cucumber, garlic, onion, olive oil, vinegar, salt, and pepper in a blender. Process on high until smooth and creamy.
Pour into a pitcher, cover, and refrigerate for at least 1 hour to allow flavors to meld and the juice to chill thoroughly.
Stir before pouring. Taste and adjust seasoning if needed. Serve cold in chilled glasses.
SERVING SUGGESTIONS:
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Garnish with a drizzle of olive oil, a sprinkle of sea salt, or a few herb leaves (basil, parsley, or mint).
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Add a splash of sparkling water for a lighter, spritzy version.
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Serve as a nonalcoholic aperitif before a summer meal or brunch.
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Blend in a little red bell pepper or celery for extra body and flavor.
