Description
Gazpacho is a refreshing, simple, and delicious chilled soup. This super easy no cook soup is made by blending the summer's freshest veggies including perfectly ripe tomatoes, cucumbers, bell peppers, onions, and garlic, with a little olive oil and a few seasonings. It takes just 10 minutes to prep before chilling. There is nothing more refreshing on a hot summer day!
Ingredients
- 2 pounds ripe tomatoes, roughly chopped
- 1 large English cucumber, peeled
- 1 red bell pepper, cored and sliced
- 1/4 small red onion, chopped
- 1 clove garlic
- 1/4 cup extra virgin olive oil (plus more, for serving)
- 2 tablespoons sherry vinegar or red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper, freshly cracked
- 2-3 cherry tomatoes, halved (optional, for garnish)
- fresh basil, finely chopped or sliced
- croutons (optional, for garnish)
Instructions
- In a blender, add tomatoes, cucumber, bell pepper, onion, garlic, oil, vinegar, salt and pepper. Blend on high until smooth, about 1-2 minutes.
- Transfer the mixture into a glass container and close the lid. Refrigerate for at least 2 hours so all the flavors infuse together.
- Divide into bowls and garnish with cherry tomatoes, basil, and croutons, if desired. Add a drizzle of olive oil and serve cold.
Notes
How to store: Gazpacho is intended to be eaten cold and should be stored in the fridge. To keep it fresh, keep it in an airtight container in the fridge for 3-4 days.
How to freeze: For longer storage, freeze the chilled gazpacho in freezer-safe containers for up to 6 months. Let it gradually thaw in the fridge overnight before serving like normal. If it separates, blend or shake thoroughly before serving.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Category: Soup
- Method: Chill
- Cuisine: Spanish