Easy Gazpacho
Easy Gazpacho is the best soup recipe for hot summer days, and it takes only 20 minutes from start to finish. This amazing cool soup is tangy, refreshing, and absolutely healthy.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs red tomatoes (cut into chunks)
- 1 long Anaheim pepper (seeded and cut into small pieces)
- 2 Persian cucumbers (or 1 English cucumber, sliced)
- 1 small red onion (or white onion, cut into chunks)
- 1 clove garlic
- 2 teaspoons rice wine vinegar or sherry vinegar
- salt to taste
- 1/2 cup olive oil
- 1 cup cherry tomatoes (cut in half for serving)
- 1 Persian cucumber (diced for serving)
- Italian basil (garnish on top before serving)
Instructions
- 1
Add the prepared tomatoes, green peppers, cucumbers, onion, and garlic to a blender. Blend on high speed for 1 to 2 minutes, or until smooth. If necessary, work in batches.
- 2
Add 2 teaspoons of salt, vinegar, and olive oil to the blender, and blend for 1 minute until well combined. Open the blender and scrape down the sides with a rubber spatula. Close the blender and blend for an additional 30 seconds, until the texture is smooth and silky.
- 3
Strain the soup through a strainer, using a spatula to press the mixture and extract as much liquid as possible. Discard the solids. Transfer the soup to an airtight glass container or a large pitcher and chill for 2 hours, until it's very cold.
- 4
Season the soup with additional salt and vinegar, if desired. Serve in bowls with cherry tomatoes, chopped cucumbers, and Italian basil for added texture. Finish with a drizzle of olive oil on top.