5 Minute Gazpacho Recipe
This Gazpacho Recipe is an easy, utterly delicious, fresh Spanish chilled soup recipe that takes about 5 minutes to whip up, plus chilling time. And is inspired by authentic recipes served in Seville.
Servings: 6 to 8 servings
Calories: 150kcal
Ingredients
- 2 pounds ripe red tomatoes cored and halved (I prefer Roma tomatoes)
- 1 small cucumber peeled, seeded, and roughly chopped (about 8-inches long)
- 1 medium green bell pepper cored
- 1/2 small red onion peeled and roughly chopped
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 2 teaspoons sherry vinegar
- 2 teaspoons fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon ground cumin
- pinch of cayenne optional
Instructions
- Combine the tomatoes, pepper, cucumber, onion, and garlic in a blender. Work in batches if necessary. Blend at high speed until smooth. Scrape the sides of the blender as necessary.
- Once combined, add the vinegar, salt, and olive oil and blend until desired consistency. If the mixture seems watery, add additional olive oil until it's creamy.
- Strain the gazpacho through a strainer or food mill, pushing the liquid through with a spatula. Discard the solids and transfer them to a large pitcher. Chill until cold; 3 to 4 hours or until completely chilled.
- Before serving, taste and adjust the seasoning. If it's too thick, stir in a few tablespoons of ice water. Serve in glasses, over ice if desired, and garnish with a drizzle of olive oil and other desired garnishes (small cubes of cucumber, tomatoes, and onions are nice!).
Notes
How Long Will Gazpacho Keep?
Store the gazpacho in a food storage container and refrigerate for up to 3 days or freeze for up to 3 months.Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 536mg | Fiber: 2g | Sugar: 4g