Mediterranean

Gazpacho

Name: Gazpacho
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lbs ripe Roma or vine tomatoes (cored and quartered); 1 English cucumber (peeled and chopped); 1 green bell pepper (chopped); 1/2 small red onion (chopped); 2 cloves garlic (smashed); 3 tbsp extra virgin olive oil; 2 tbsp sherry or red wine vinegar; 1 tsp salt; 1/2 tsp black pepper; optional: crusty bread for serving

A cold Spanish soup made of raw, blended vegetables.

15 minutes

Serves 4

Lunch

Contains common allergens

Wheat

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Instructions

6 steps

1
Wash and prep all vegetables. Place the tomatoes, cucumber, green bell pepper, red onion, and garlic into a high-powered blender.

2
Blend on high for 1-2 minutes until the mixture is very smooth and liquefied.
3
With the blender running on low speed, slowly stream in the extra virgin olive oil to emulsify the soup.
4
Add the vinegar, salt, and black pepper. Blend briefly to combine. Taste and adjust seasoning if necessary.
5
Transfer the soup to a large pitcher or bowl, cover tightly, and refrigerate for at least 2 to 4 hours to allow flavors to meld and to chill completely.
6
Serve cold in bowls or glasses, optionally garnished with a drizzle of olive oil, extra diced cucumber, or served with crusty bread.

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