Chilled Gazpacho
A refreshing Spanish tomato soup served ice-cold, ready in minutes. Perfectly smooth, bright, and ideal for hot summer days.
- Total time
- 15 min
- Servings
- 4
- Calories
- 165
- Protein
- 2g
refreshinglightspanishmediterraneanvegetarianvegangluten-freesmooth
Ingredients
- 2 lbs ripe tomatoes
- 1 whole cucumber
- 1 whole red bell pepper
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Roughly chop tomatoes (no need to peel). Chop cucumber and bell pepper into chunks.
- 2
Transfer tomatoes, cucumber, and bell pepper to a blender.
- 3
Add red wine vinegar and olive oil. Blend until completely smooth, about 90 seconds.
- 4
Pour into a bowl. Season with salt and pepper to taste.
- 5
Cover and refrigerate until cold, at least 2 hours. Stir before serving.
- 6
Ladle into bowls. Serve ice-cold.
Tools you’ll need
- blender
- cutting board
- chef's knife
- large bowl
- ladle
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