Ingredients
2 lbs ripe Roma or Heirloom tomatoes, cored and chopped
1 large English cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1 small red onion, chopped
2 cloves garlic, minced
3 tbsp Sherry vinegar
1/2 cup extra virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp cumin (optional)
Fresh basil or parsley for garnish
Instructions
Step 1: Combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic in a large bowl. Sprinkle with salt and let sit for 20-30 minutes to release juices.
Step 2: Transfer the vegetable mixture to a high-speed blender. Add the Sherry vinegar and cumin if using.
Step 3: Blend on high speed until the mixture is broken down and relatively smooth.
Step 4: While the blender is running on a low setting, slowly drizzle in the extra virgin olive oil to emulsify the soup until it becomes creamy and changes to a lighter orange-red color.
Step 5: Season with black pepper and additional salt if needed. For an extra smooth texture, pour the soup through a fine-mesh strainer into a clean pitcher or bowl.
Step 6: Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the soup to become ice-cold before serving.
Notes
For best results, use the ripest tomatoes you can find. Letting the soup chill overnight significantly improves the flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 145 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gazpacho recipe, cold soup, summer recipes, healthy appetizers, spanish cuisine
