Chilled Tomato Gazpacho with Basil & Olive Swirl
No-cook Spanish cold soup blended smooth with ripe tomatoes, garlic, and sherry vinegar. Finished with a basil oil drizzle and olive tapenade for a restaurant-worthy plate.
- Total time
- 15 min
- Servings
- 4
- Calories
- 198
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Roughly chop 2 lbs tomatoes and garlic. Transfer to a blender with sherry vinegar and 0.25 cup olive oil.
Step 2
Blend until completely smooth, about 2 minutes. Season with salt and pepper to taste.
Step 3
Pour soup into a bowl. Chill for at least 5 minutes (or refrigerate ahead up to 1 day).
Step 4
Blend basil with remaining 0.08 cup olive oil until bright green and pourable, about 1 minute.
Step 5
Ladle gazpacho into bowls. Drizzle basil oil and dollop olive tapenade on top.
Step 6
Serve cold with crusty bread or grilled bread on the side if desired.
Tools you’ll need
- blender
- cutting board
- chef's knife
- large bowl
- soup bowls or serving glasses
- ladle
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