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Easy Gazpacho Recipe (No Bread)

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This rich, tangy soup blends ripe summer tomatoes with cucumber, sweet pepper and fruity olive oil until silky smooth. It needs at least 4 hours to chill, preferably overnight so plan ahead. 

Ingredients

Scale
  • 2 pounds ripe red tomatoes, cut into chunks
  • 1 Cubanelle or Anaheim pepper or other long light green frying pepper, stemmed, seeded, and cut into chunks
  • 1 cucumber, about 8 inches long, peeled and cut into chunks
  • 1/2 small red or white onion, peeled and cut into chunks
  • 1 small garlic clove
  • 1 Tablespoon sherry vinegar
  • 1 teaspoon sea salt
  • 1/3 cup extra-virgin olive oil, plus more for garnishing
  • cherry tomatoes, chopped cucumber and fresh basil for garnishing

Instructions

  1. Add tomatoes, pepper, cucumber, onion and garlic to a blender. Blend at high speed until very smooth, about 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. With the blender running, slowly drizzle in the olive oil to create a silky emulsion. It will change color as it blends to a reddish-orange color.
  3. Add the salt and sherry vinegar and continue blending until smooth.
  4. Transfer to a large glass bowl or pitcher. Chill the gazpacho for at least 4 hours preferably overnight.
  5. Serve cold with an extra drizzle of olive oil on top and a few chopped tomatoes, cucumber and basil if desired.

Equipment

Find it online: https://eatwellenjoylife.com/easy-gazpacho-recipe/