Go Back
a chilled gazpacho in a wide shallow bowl, smooth bright red soup with a drizzle of olive oil and diced cucumber garnish, condensation on a glass beside it, on a sunlit patio table, natural light, shallow depth of field, landscape orientation

Refreshing Gazpacho

A cold and blended soup made with tomatoes and cucumbers, a touch of sherry vinegar, and peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb ripe tomatoes quartered
  • 1 cucumber peeled and chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 cup vegetable broth
  • 1 tsp salt
  • 0.5 tsp ground cumin

Method
 

  1. On Sauté, warm the broth with the garlic and cumin for 3 minutes to mellow the garlic, then turn off the pot.
  2. Add the tomatoes, cucumber, and bell pepper to the pot and let them sit in the warm broth for 2 minutes.
  3. Transfer everything to a blender with the olive oil, sherry vinegar, and salt.
  4. Blend until completely smooth, adding a splash of water if too thick.
  5. Chill in the fridge at least 2 hours, then serve cold with a drizzle of olive oil.

Notes

The flavor deepens overnight, so make it ahead if you can.