Description
Experience the refreshing taste of Andalusia with this authentic, no-cook chilled soup. Made from high-quality, sun-ripened tomatoes, crisp cucumbers, and earthy green peppers, this velvety soup is the ultimate summer dish. By blending these farm-fresh ingredients with extra virgin olive oil and a splash of sherry vinegar, you create a nutrient-dense and satisfying meal that is both cooling and flavorful. Perfectly suited for busy weeknights or a sunny backyard lunch, this classic Gazpacho will quickly become your go-to recipe for the hottest days of the year.
Ingredients
2 pounds ripe Roma tomatoes, halved and cored
1 small cucumber (approx. 1/2 pound), peeled and seeded
1 medium green bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves, peeled
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 cup day-old crusty white bread, torn into pieces
Instructions
Place the tomatoes, cucumber, green pepper, onion, garlic, bread, olive oil, vinegar, and salt into a high-speed blender or food processor.
Blend on high until the mixture is completely smooth and emulsified, usually about 1 to 2 minutes.
Taste and adjust the salt or vinegar if necessary.
Strain through a fine-mesh sieve if a thinner, clearer texture is desired, or keep as is for a more rustic, thick body.
Transfer to a sealed container and refrigerate for at least 2 hours to allow flavors to meld before serving.
Notes
For the best flavor, use the freshest tomatoes available. The soup develops significantly more depth after resting in the refrigerator for at least 4 hours or overnight. Serve chilled garnished with a drizzle of extra virgin olive oil and diced fresh vegetables.
- Prep Time: 15
- Category: Dinner
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 8g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg