10-Minute Gazpacho — Cold Spanish Tomato Soup
Blended raw tomatoes, cucumber, and red pepper with sherry vinegar and olive oil — no cooking required. Chill and serve with crusty bread for the ultimate hot-day dinner.
- Total time
- 10 min
- Servings
- 4
- Calories
- 165
- Protein
- 2g
refreshinglightspanishvegetarianvegangluten-freedairy-freesmooth
Ingredients
- 2 lb ripe tomatoes, roughly chopped
- 1 whole cucumber, roughly chopped
- 1 whole red bell pepper, seeded and chopped
- 2 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil
- 1 to taste salt and pepper
Instructions
- 1
Add tomatoes, cucumber, and red pepper to a blender. Pulse until smooth, about 90 seconds.
- 2
Pour the mixture through a fine-mesh strainer into a large bowl, pressing gently with a wooden spoon.
- 3
Stir in sherry vinegar and olive oil until well combined.
- 4
Taste and season with salt and pepper.
- 5
Chill in the refrigerator for at least 30 minutes, or serve immediately over ice.
Tools you’ll need
- blender
- fine-mesh strainer
- wooden spoon
- large bowl
- serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
