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Gazpacho

A refreshing and vibrant cold soup from Spain that's quick, easy, perfect for summer and packed with veggies.
Course Appetizer, Side Dish, Soup
Cuisine spanish
Diet Vegan
Keyword Meal Prep, Raw Dessert, Soup, Spanish food, Summer, Vegan Soup
Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Calories 76kcal

Equipment

  • 1 food processor or high speed blender

Ingredients

  • 1 lb tomatoes very ripe (about 6 plum or roma tomatoes)
  • 1 red bell pepper chopped
  • 1 cucumber peeled and seeded
  • 1 clove garlic chopped
  • ½ red onion chopped
  • 2 tbsp sherry vinegar or red wine vinegar
  • ¼ cup extra virgin olive oil adjust according to your liking, use cold water if you prefer less oil
  • ½ tsp salt or to taste

Instructions

  • Peel 1 cucumber, remove the seeds, and coarsely chop. Roughly chop 1 red bell pepper, ½ red onion and 1 lb tomatoes.
  • In a food processor or high speed blender, combine the cucumber, bell pepper, onion, tomatoes, 1 clove garlic, 2 tbsp sherry vinegar, blend and slowly pour ¼ cup extra virgin olive oil until desired consistency. Add ½ tsp salt or to taste.
  • Cover and refrigerate until cold. This will also allow flavors to develop.
  • Serve cold and garnish with a drizzle of olive oil, croutons, and/or diced tomato and cucumber.
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