15-Min Spanish Gazpacho
Ice-cold tomato soup that tastes like summer in a blender. No cooking, just ripe tomatoes, vinegar, and olive oil blended smooth, then chilled.
- Total time
- 15 min
- Servings
- 4
- Calories
- 145
- Protein
- 2g
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Ingredients
- 2 lbs ripe tomatoes, quartered
- 1 large red bell pepper, cored and chopped
- ½ large cucumber, peeled and chopped
- 2 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 whole garlic clove, minced
Instructions
- 1
Add tomatoes, bell pepper, cucumber, garlic, vinegar, and olive oil to a blender.
- 2
Blend until completely smooth, about 90 seconds. Season with salt and pepper to taste.
- 3
Pour through a fine-mesh strainer into a bowl, pressing gently with the back of a spoon.
- 4
Cover and chill for at least 10 minutes. Stir before serving.
- 5
Serve in chilled bowls. Top with croutons, diced cucumber, or a drizzle of olive oil if desired.
Tools you’ll need
- blender
- fine-mesh strainer
- large bowl
- spoon
- chilled serving bowls
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