Chilled Tomato Gazpacho
A refreshing Spanish chilled soup made from fresh tomatoes, cucumber, and peppers, finished with sherry vinegar and served ice-cold. Perfect for summer lunches or light dinners.
- Total time
- 15 min
- Servings
- 4
- Calories
- 155
- Protein
- 3g
refreshinglightspanishmediterraneanvegetarianvegangluten-freedairy-free
Ingredients
- 2 lbs ripe tomatoes (about 2 lbs), cored and quartered
- 1 medium cucumber, peeled and cut into chunks
- 1 large red bell pepper, seeded and chopped
- ¼ cup red onion, roughly chopped
- 2 whole garlic cloves
- 2 tbsp sherry vinegar
- 3 tbsp olive oil
- 1 to taste salt and black pepper to taste
Instructions
- 1
Add tomatoes, cucumber, bell pepper, onion, and garlic to a blender.
- 2
Pour in olive oil and sherry vinegar. Blend until completely smooth, ~90 seconds.
- 3
Season with salt and black pepper. Taste and adjust vinegar or salt as needed.
- 4
Pour soup into a bowl or pitcher and refrigerate at least 30 minutes until ice cold.
- 5
Stir before serving. Pour into bowls and drizzle with extra olive oil if desired.
Tools you’ll need
- blender
- measuring cups
- cutting board
- chef's knife
- bowl or pitcher
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