10-Min Gazpacho Andaluz

Icy Spanish tomato soup made in a blender — no cooking required. Serve chilled with a drizzle of olive oil, fresh parsley, and a pinch of chili flakes.

Total time: 10 min
Servings: 4
Calories: 145
Protein: 2g

refreshinglightspanishvegetarianvegangluten-freedairy-freesmooth

Ingredients

6 items — tap to check off

2 lbs ripe tomatoes, cored and roughly chopped
1 medium cucumber, peeled and roughly chopped
1 medium red bell pepper, seeded and roughly chopped
2 tbsp sherry vinegar or red wine vinegar
3 tbsp olive oil, plus more for serving
1 pinch salt and pepper to taste

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Instructions

Step 1
Add tomatoes, cucumber, bell pepper, vinegar, and olive oil to a blender.
Step 2
Blend on high for 60 seconds until completely smooth and creamy.
Step 3
Taste and season with salt and pepper.
Step 4
Pour into a bowl, cover, and chill in the fridge for at least 5 minutes.
Step 5
Ladle into bowls. Drizzle with olive oil, top with fresh parsley and chili flakes.

Tools you’ll need

blender
cutting board
chef's knife
large bowl
ladle
spoon

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Ingredients

Instructions

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