Description
This Easy Gazpacho is a refreshing, no-cook summer soup made with ripe tomatoes, crisp cucumbers, and a zesty blend of garlic and vinegar. Perfectly chilled, it’s light, flavorful, and ideal for hot days.
Ingredients
Scale
- 2 pounds ripe tomatoes (about 6 medium), chopped
- 1 medium cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1–2 cloves garlic, minced
- 1 small red onion, chopped
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 1/2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1 thick slice of bread, crust removed and torn
- 1/2 cup cold water (optional, to adjust consistency)
Instructions
- Add the tomatoes, cucumber, bell pepper, garlic, onion, bread, vinegar, olive oil, salt, and pepper into a blender or food processor.
- Blend until smooth or slightly chunky, based on your texture preference.
- Transfer the blended soup into a large bowl or container with a lid.
- Taste and adjust seasoning. Add cold water if needed to thin it out.
- Chill the gazpacho in the refrigerator for at least 2 hours to allow flavors to develop.
- Before serving, stir well and garnish with chopped veggies and a drizzle of olive oil.
- Serve cold in bowls or glasses.
Notes
- Use very ripe tomatoes for the best flavor.
- Adjust vinegar and salt after chilling, as flavors evolve.
- Strain through a fine-mesh sieve for a smoother texture.
- Top with diced cucumbers or croutons for extra texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: easy gazpacho, cold tomato soup, summer soup, vegan gazpacho, Spanish gazpacho, no cook soup