Gazpacho

Name: Gazpacho
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg very ripe Roma or plum tomatoes, cored and roughly chopped; 1 medium cucumber, peeled and roughly chopped; 1 medium green bell pepper (e.g., Anaheim or Italian), seeded; 1/2 small white onion, peeled; 1-2 garlic cloves, smashed; 60ml extra virgin olive oil; 2 tbsp sherry vinegar; 1 tsp coarse sea salt

Chilled and silky, this Andalusian tomato soup bursts with raw cucumber, garlic, and olive oil — refreshing on a warm day and ready in minutes.

15 minutes

Serves 4

Lunch

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Prep the Vegetables: Wash and chop the tomatoes, cucumber, green pepper, and onion into rough chunks. Smash the garlic cloves.

2
First Blend: In a powerful blender, combine the tomatoes, cucumber, pepper, onion, and garlic. Blend on high for 2-3 minutes until completely smooth and liquefied.
3
Emulsify the Oil: With the blender running on a medium speed, slowly stream in the extra virgin olive oil to create a rich, creamy emulsion.
4
Season: Add the sherry vinegar and sea salt. Blend for another 10 seconds. Taste and adjust seasoning, adding more vinegar or salt if necessary to brighten the flavors.
5
Strain (Optional): For a silky-smooth texture, pass the mixture through a fine-mesh sieve, pressing the liquid through with a spatula and discarding the skins and seeds.
6
Chill and Serve: Transfer the Gazpacho to a glass pitcher and chill in the refrigerator for at least 2 hours. Serve very cold, garnished with a drizzle of olive oil and finely diced cucumber.

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