15-Min Gazpacho Andaluz
No-cook Spanish cold tomato soup, ready in minutes. Blend ripe tomatoes with sherry vinegar and olive oil, chill, and serve with crispy croutons and fresh cucumber dice.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 2 lbs ripe tomatoes, roughly chopped
- 3 tbsp sherry vinegar
- ½ large cucumber, diced
- ¼ small red onion, minced
- 3 tbsp extra virgin olive oil
- 1 cup crusty bread, cubed (for croutons)
Instructions
- 1
Toast bread cubes in a dry skillet over medium heat until golden and crispy, ~4 minutes. Set aside.
- 2
Add tomatoes and sherry vinegar to a blender. Blend until completely smooth, ~90 seconds.
- 3
Drizzle in olive oil while blending until the soup turns a vibrant orange-red and emulsifies slightly.
- 4
Season with salt and pepper to taste. Pour into a bowl and refrigerate until cold, ~10 minutes.
- 5
Divide soup among bowls. Top with diced cucumber, minced red onion, and warm croutons.
- 6
Drizzle with additional olive oil and serve immediately.
Tools you’ll need
- blender or food processor
- skillet
- wooden spoon
- bowl
- chef's knife
- cutting board
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