Classic Spanish Gazpacho
A chilled tomato soup blended until silky, brightened with vinegar and olive oil. Perfect for hot days—no cooking required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 145
- Protein
- 2g
refreshinglightspanishmediterraneanvegetarianvegangluten-freesmooth
Ingredients
- 2 lbs ripe tomatoes
- 1 medium cucumber, roughly chopped
- 1 medium red bell pepper, roughly chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut tomatoes in half and roughly chop them into 1-inch pieces. Remove excess seeds if desired.
- 2
Place tomatoes, cucumber, and bell pepper in a blender. Add olive oil and vinegar.
- 3
Blend on high until smooth and silky, about 90 seconds. Stop and scrape sides as needed.
- 4
Taste and season with salt and pepper. Add ice water 1 tbsp at a time if too thick.
- 5
Pour into bowls. Chill at least 30 minutes before serving, or serve immediately over ice.
Tools you’ll need
- blender or food processor
- cutting board
- chef's knife
- serving bowls
- measuring spoons
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