Gazpacho
Chilled Spanish tomato soup blended with cucumber, pepper, garlic, sherry vinegar and olive oil. No cooking, just ripe summer tomatoes.
- Servings
- 4
- Prep
- 15 min
- Total
- 2 hr 15 min
Vegan tip: check the labels on day-old crusty bread (some breads contain milk or eggs).
Ingredients
Equipment
- Blender
Instructions
Put the tomatoes, cucumber, pepper, onion, garlic, bread (if using), vinegar and salt in the blender.
Blend until completely smooth, about 1 minute. With the blender running, pour in the oil in a thin stream; the soup will turn a lighter orange-red and creamy.
Taste and adjust the salt and vinegar. For a silkier soup, press it through a sieve.
Chill for at least 2 hours; gazpacho needs to be really cold. Serve in bowls or glasses with a drizzle of olive oil and finely diced cucumber on top.
Notes
- It is only as good as the tomatoes, so make it in summer when they are ripe and sweet.
- Leave out the bread for a gluten-free soup. Keeps 3 days in the fridge.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 215
- Protein
- 3 g
- Carbs
- 12 g
- Fat
- 19 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
