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.
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
- Finely chop ¼ of the cucumber and reserve for garnish.
- 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.
- 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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