Chilled Tomato Gazpacho with Basil & Olive Swirl
No-cook Spanish cold soup blended smooth with ripe tomatoes, garlic, and sherry vinegar. Finished with a basil oil drizzle and olive tapenade for a restaurant-worthy plate.
- Total time
- 15 min
- Servings
- 4
- Calories
- 198
- Protein
- 3g
Ingredients
- 2 lbs (about 6 medium) ripe beefsteak tomatoes
- 2 cloves garlic cloves
- 2 tbsp sherry vinegar
- ⅓ cup extra-virgin olive oil, divided
- ½ cup (packed) fresh basil
- ⅓ cup olive tapenade
Instructions
- 1
Roughly chop 2 lbs tomatoes and garlic. Transfer to a blender with sherry vinegar and 0.25 cup olive oil.
- 2
Blend until completely smooth, about 2 minutes. Season with salt and pepper to taste.
- 3
Pour soup into a bowl. Chill for at least 5 minutes (or refrigerate ahead up to 1 day).
- 4
Blend basil with remaining 0.08 cup olive oil until bright green and pourable, about 1 minute.
- 5
Ladle gazpacho into bowls. Drizzle basil oil and dollop olive tapenade on top.
- 6
Serve cold with crusty bread or grilled bread on the side if desired.
Tools you’ll need
- blender
- cutting board
- chef's knife
- large bowl
- soup bowls or serving glasses
- ladle
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.
