Description
Easy Tomato Gazpacho Soup is a refreshing, no-cook Spanish-inspired cold soup made from ripe tomatoes, cucumber, red bell pepper, and fresh aromatics, blended smooth with olive oil and vinegar. Perfectly chilled, it serves as a light appetizer or cooling summer lunch, bursting with vibrant natural flavors and wholesome ingredients.
Ingredients
Vegetables
- 2 lbs ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1/2 small red onion, chopped
- 1 clove garlic
Liquids & Seasonings
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water, plus more as needed
- 1 tablespoon fresh lemon juice (optional)
Garnish
- Fresh basil or parsley, for garnish
Instructions
- Prepare Ingredients: Roughly chop the tomatoes, peel and chop the cucumber, seed and chop the red bell pepper, chop the red onion, and peel the garlic clove to get all fresh vegetables ready for blending.
- Combine Ingredients in Blender: Place the chopped tomatoes, cucumber, bell pepper, red onion, and garlic into a blender. Add the red wine vinegar, extra-virgin olive oil, salt, pepper, and half a cup of cold water to the blender as well.
- Blend Until Smooth: Blend all ingredients until the soup is completely smooth and creamy. If the consistency is too thick, gradually add more cold water to achieve your desired texture.
- Taste and Adjust: Sample the gazpacho and adjust seasoning by adding more vinegar, salt, or pepper if needed for balanced flavor.
- Chill: Transfer the blended gazpacho into a covered container and refrigerate it for at least 2 hours to develop the flavors and serve it chilled.
- Serve: Stir the chilled gazpacho well before serving. Pour into bowls or glasses and garnish with fresh basil or parsley and a drizzle of olive oil for an appealing finish.
Notes
- Choose the ripest, freshest tomatoes you can find to maximize flavor.
- For an extra silky texture, strain the gazpacho through a fine-mesh sieve after blending.
- Add a small piece of crusty bread during blending for a thicker, more traditional gazpacho texture.
- Gazpacho tastes even better after several hours cooled in the refrigerator.
- Store leftover gazpacho covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup, Appetizer, Lunch, Summer Recipes
- Method: Blending
- Cuisine: Spanish
