10-Minute Gazpacho — Cold Spanish Tomato Soup
Blended raw tomatoes, cucumber, and red pepper with sherry vinegar and olive oil — no cooking required. Chill and serve with crusty bread for the ultimate hot-day dinner.
- Total time
- 10 min
- Servings
- 4
- Calories
- 165
- Protein
- 2g
Ingredients
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Open the appInstructions
Step 1
Add tomatoes, cucumber, and red pepper to a blender. Pulse until smooth, about 90 seconds.
Step 2
Pour the mixture through a fine-mesh strainer into a large bowl, pressing gently with a wooden spoon.
Step 3
Stir in sherry vinegar and olive oil until well combined.
Step 4
Taste and season with salt and pepper.
Step 5
Chill in the refrigerator for at least 30 minutes, or serve immediately over ice.
Tools you’ll need
- blender
- fine-mesh strainer
- wooden spoon
- large bowl
- serving bowls
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