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Gazpacho

This gazpacho recipe is super easy to make - just blend and chill! Cold, complex, and refreshing, it's perfect for a hot summer day.

Prep Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 4 to 6
Course: Appetizer , Soup
Cuisine: Spanish

Ingredients

  • 1 English cucumber
  • 2½ pounds ripe tomatoes chopped
  • 2 fresno chiles or ½ red bell pepper, stemmed and seeded
  • ¼ small red onion rinsed
  • 2 garlic cloves
  • ¼ cup chopped fresh cilantro plus more for garnish
  • 3 tablespoons sherry vinegar or red wine vinegar
  • ½ cup extra virgin olive oil plus more for drizzling
  • 1¼ teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper
  • cherry tomatoes for garnish
  • fresh herbs for garnish

Instructions

    Cup of Yum
  1. Finely chop ¼ of the cucumber and reserve for garnish.
  2. Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
  3. Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.