10-Min Gazpacho Andaluz
Icy Spanish tomato soup made in a blender — no cooking required. Serve chilled with a drizzle of olive oil, fresh parsley, and a pinch of chili flakes.
- Total time
- 10 min
- Servings
- 4
- Calories
- 145
- Protein
- 2g
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Ingredients
- 2 lbs ripe tomatoes, cored and roughly chopped
- 1 medium cucumber, peeled and roughly chopped
- 1 medium red bell pepper, seeded and roughly chopped
- 2 tbsp sherry vinegar or red wine vinegar
- 3 tbsp olive oil, plus more for serving
- 1 pinch salt and pepper to taste
Instructions
- 1
Add tomatoes, cucumber, bell pepper, vinegar, and olive oil to a blender.
- 2
Blend on high for 60 seconds until completely smooth and creamy.
- 3
Taste and season with salt and pepper.
- 4
Pour into a bowl, cover, and chill in the fridge for at least 5 minutes.
- 5
Ladle into bowls. Drizzle with olive oil, top with fresh parsley and chili flakes.
Tools you’ll need
- blender
- cutting board
- chef's knife
- large bowl
- ladle
- spoon
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