Cold Tomato Gazpacho
A chilled Spanish tomato soup that's refreshing and naturally vegetarian. Blended raw vegetables meet olive oil and vinegar for bright, summery flavor.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 3g
Ingredients
- 2 lbs ripe tomatoes
- 1 large red bell pepper
- 1 medium cucumber
- 1 whole garlic clove
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 to taste salt and pepper
Instructions
- 1
Halve the tomatoes, quarter the bell pepper, and roughly chop the cucumber. Peel the garlic.
- 2
Add tomatoes, bell pepper, cucumber, and garlic to a blender with vinegar and olive oil.
- 3
Blend until smooth, ~60 seconds. Soup should be uniform with no large chunks.
- 4
Pour into a fine-mesh strainer and push gently with a spoon to remove seeds and skins.
- 5
Transfer strained gazpacho to a bowl. Season with salt and pepper to taste.
- 6
Refrigerate at least 2 hours or until very cold before serving.
- 7
Stir and ladle into bowls. Top with diced cucumber, red onion, or croutons if desired.
Tools you’ll need
- blender
- cutting board
- chef's knife
- fine-mesh strainer
- large bowl
- ladle
- spoon
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