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Easy Gazpacho Recipe
Amy

Easy Gazpacho

This Easy Gazpacho is a refreshing, no-cook summer staple that bursts with vibrant flavors in every spoonful. With just 10 minutes of prep, you’ll blend ripe tomatoes, crisp cucumbers, and zesty peppers into a silky, chilled soup that’s as effortless as it is delicious.
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Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4
Ingredients Method

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

Method
 

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