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Gazpacho is a refreshing, simple, and delicious chilled soup. This super easy no cook soup is made by blending the summer's freshest veggies. | aheadofthyme.com

Gazpacho


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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings
  • Diet: Vegan

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

  1. In a blender, add tomatoes, cucumber, bell pepper, onion, garlic, oil, vinegar, salt and pepper. Blend on high until smooth, about 1-2 minutes.
  2. Transfer the mixture into a glass container and close the lid. Refrigerate for at least 2 hours so all the flavors infuse together.
  3. 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