Description
This easy gazpacho recipe blends ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil, and sherry vinegar into a refreshing Spanish cold soup.
Ingredients
Scale
- 6 ripe tomatoes, quartered
- ½ cucumber, peeled and roughly chopped
- 1 garlic clove, peeled, with the inner germ removed
- ½ white onion, roughly chopped
- 1 red or green bell pepper, seeded and roughly chopped
- 1–2 tablespoons sherry vinegar
- ¼ cup high-quality extra-virgin olive oil
- Salt, to taste
- Cold water, as needed
For serving:
- Diced cucumber
- Diced bell pepper
- Extra-virgin olive oil, optional
Instructions
- Add the tomatoes, cucumber, garlic, onion, bell pepper, and one tablespoon of sherry vinegar to a blender. Blend on high until completely smooth.
- Reduce the blender speed to low. Slowly stream in the olive oil and continue blending until the soup is creamy and well combined.
- Add salt to taste. If the gazpacho is too thick, blend in cold water one tablespoon at a time. Taste and add the remaining sherry vinegar if needed.
- Transfer to a covered container and refrigerate for at least two hours.
- Stir well before serving. Garnish with diced cucumber, diced bell pepper, and an extra drizzle of olive oil, if desired.
Notes
- Use ripe, flavorful tomatoes for the best result.
- The gazpacho tastes even better after chilling for four hours or overnight.
- Store it in an airtight container in the refrigerator for up to four days.
- If your blender is small, blend the vegetables in two batches and combine them before adding the olive oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1
- Calories: 107.0
- Sugar: 1.1 g
- Sodium: 889.5 mg
- Fat: 7.4 g
- Saturated Fat: 1.0 g
- Carbohydrates: 10.6 g
- Fiber: 2.4 g
- Protein: 1.9 g