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Classic Gazpacho Soup

A bowl of vibrant classic gazpacho soup, topped with diced cucumbers and tomatoes, and drizzled with green oil.
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A refreshing no-cook Spanish tomato soup perfect for hot summer days.

Ingredients

Scale
  • 2 pounds ripe tomatoes, cored and roughly chopped
  • 1 cucumber, peeled, seeded, and roughly chopped
  • 1 green bell pepper, seeded and roughly chopped
  • 1/2 red onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 cup cold water, or more as needed
  • Optional garnishes: diced cucumber, bell pepper, onion, croutons

Instructions

  1. Combine tomatoes, cucumber, green bell pepper, red onion, and garlic in a blender or food processor.
  2. Add olive oil, sherry vinegar, salt, and pepper.
  3. Blend until smooth. If the mixture is too thick, add cold water a little at a time until you reach your desired consistency.
  4. Taste and adjust seasoning if necessary.
  5. Pour the gazpacho into a container, cover, and refrigerate for at least 2 hours, or until thoroughly chilled.
  6. Serve cold, with your favorite garnishes.

Notes

  • For a smoother soup, you can strain it through a fine-mesh sieve after blending.
  • Gazpacho can be made a day in advance; the flavors will meld and deepen overnight.
  • Adjust the amount of vinegar and salt to your preference.
  • This soup is a great way to use up ripe summer produce.
  • Consider this a healthy option similar to what you might find with some meal planning services.

Nutrition

Find it online: https://www.unfoldrecipes.com/classic-gazpacho-soup/