Refreshing Easy Gazpacho Recipe | No-Cook Delight

Easy Gazpacho (Spanish Cold Tomato Soup; Blender Method)

Cook: 30 minutes | Total: 1 hour 30 minutes | Serves: 4 Servings

Imagine savoring a bowl of Easy Gazpacho, where the vibrant colors of ripe heirloom tomatoes, crisp cucumber, and sweet red bell pepper come together in a refreshing symphony of flavors. As you take your first spoonful, the cool, velvety texture dances across your palate, invigorated by the tang of sherry vinegar and the rich aroma of extra virgin olive oil. This Spanish cold tomato soup is senses; it’s the perfect companion for warm summer days when you crave something light and revitalizing. With just a blender and a handful of fresh ingredients like garlic, shallots, and a splash of vinegar, you can whip up this no-cook delight in no time. Each chilled bowl of Easy Gazpacho bursts with the essence of summer, making it a wonderful make-ahead option for gatherings or leisurely meals at home. So, grab your blender and let’s celebrate the joys of fresh produce in this effortless, delicious soup that’s sure to impress family and friends alike.

Easy Gazpacho (Spanish Cold Tomato Soup; Blender Method)

Ingredients

• ½ English hothouse cucumber (approximately 7 oz.), trimmed at both ends, skin left on
• ½ large red bell pepper (around 3 oz.), with stem and seeds removed
• 2 lb. very ripe red tomatoes, ideally heirloom, sliced into ½" wedges
• ½ large shallot (approximately 2 oz.), peeled and diced
• 1 clove of garlic, minced or grated
• 2 tablespoons of sherry vinegar or red wine vinegar, plus additional as needed
• 1½ teaspoons of Diamond Crystal or ¾ teaspoon of Morton kosher salt, plus extra
• 3 tablespoons of olive oil, with more for drizzling
• Quartered cherry tomatoes, chopped chives, freshly cracked black pepper, and grilled or toasted country-style bread (for serving)

Instructions

Step 1

Trim a 2” piece from the cucumber and set it aside. Coarsely chop the remaining cucumber and combine it in a blender with coarsely chopped bell pepper, tomatoes, shallot, garlic, vinegar, and salt. Blend until smooth.

Step 2

Pour the tomato mixture into a large bowl, adding 3 tablespoons of olive oil. Stir, then adjust seasoning with salt and vinegar to taste. Cover and refrigerate for about an hour.

Step 3

Ladle the gazpacho into bowls and garnish with quartered cherry tomatoes, chopped chives, cucumber, red pepper, and a drizzle of olive oil. Serve alongside toasted country-style bread.

Nutrition Information

calories: 150 kcal

fat: 10g

carbs: 12g

protein: 3g

fiber: 3g

Shop This Recipe

• English Hothouse Cucumber About 7 . Ends Trimmed Unpeeled
• Large Red Bell Pepper About 3 . Stemmed Seeded
• Very Ripe Red Tomatoes Preferably Heirloom Cut Into Wedges
• Large Shallot About 2 . Peeled And Chopped
• Garlic Finely Chopped Grated

My Tip

For a vibrant and flavorful gazpacho, use very ripe heirloom tomatoes, as their natural sweetness and richness will elevate the soup. Make sure to blend the mixture until completely smooth to achieve that velvety texture that makes each spoonful a delight.

Leftovers

To store your gazpacho, transfer it to a glass container with a tight-fitting lid and keep it in the fridge for up to 3 days. When you're ready to enjoy it again, give it a quick stir and serve it cold—no reheating needed, as this soup is best enjoyed chilled!

Make It Your Own

For a refreshing twist, try swapping the English cucumber for a ripe avocado. This will give your gazpacho a creamy texture while adding a rich flavor that complements the tomatoes beautifully.

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