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Easy Gazpacho - refreshing Cold Spanish Tomato Soup with fresh vegetables.

Easy Gazpacho

A refreshing cold soup made from ripe tomatoes and a blend of fresh vegetables, perfect for hot summer days.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Appetizer, Lunch, Soup
Cuisine: Spanish
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Ripe tomatoes (Roma or vine ripe) The better the tomatoes, the better the soup.
  • 1 medium Cucumber Peeled if the skin is thick or waxy.
  • 1 medium Red bell pepper Adds sweetness.
  • 1 clove Garlic Start small, you can always add more.
  • 2 tablespoons Olive oil Makes it taste silky, not watery.
  • 2 tablespoons Sherry vinegar or red wine vinegar Adds a classic tang.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black pepper Adjust to taste.
Optional Ingredients
  • 1 piece Stale bread To thicken, optional.
  • 1 pinch Cumin For warm background flavor, optional.

Method
 

Preparation
  1. Roughly chop the tomatoes, cucumber, and red bell pepper.
  2. If desired, peel the tomatoes.
Blending
  1. Add the tomatoes to the blender first to start blending.
  2. Add the cucumber, red bell pepper, garlic, vinegar, salt, and a drizzle of olive oil.
  3. If using stale bread, add a small torn piece.
Adjusting Texture
  1. Blend until desired texture is reached (smooth but not baby food smooth).
  2. For a super silky texture, blend longer and strain through a fine mesh sieve.
Taste and Chill
  1. Taste and adjust seasoning as necessary (more salt, vinegar, or olive oil).
  2. Chill in the refrigerator for at least 2 hours before serving.

Notes

Gazpacho can be served as a starter, light lunch, or snack. It pairs well with toppings like diced cucumber, croutons, fresh herbs, or a sprinkle of olive oil. For best flavor, make ahead of time and adjust seasoning before serving.