Tomato Gazpacho
This vibrant chilled tomato gazpacho comes together in just 15 minutes, offering a light, refreshing, and delicious appetizer or meal. Bursting with the fresh flavors of ripe summery produce like tomatoes, cucumber, bell pepper, onion, and garlic, it's the perfect no-cook soup to cool and hydrate all summer long.
Instructions
- 1
Add ripe roma tomatoes (2 lb), cucumber (1 medium), red bell pepper (1 medium), onion (0.25 red), and cloves (1 garlic) to a blender. Blend for minutes (2).
- 2
While blending, add white wine vinegar (2 tbsp) and salt (1 tsp). Slowly drizzle in olive oil (0.5 cup) and continue blending for another minute (1) until creamy and airy.
- 3
Strain the mixture through a fine-mesh strainer into a lidded bowl, using a spoon to press the mixture through. Discard the pulp.
- 4
Cover the bowl and refrigerate for at least 5 hours, or overnight, for a richer flavor.
- 5
Serve cold, optionally drizzled with extra [olive oil] as garnish.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
