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Gazpacho

Gazpacho


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 small servings (about 4 cups) 1x
  • Diet: Vegan

Ingredients

Scale
  • 2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)
  • 1/2 medium cucumber, peeled and roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 1 tablespoon minced shallot
  • 1 small garlic clove, peeled
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon smoked paprika (pimenton)

Instructions

  1. Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed.
  2. Refrigerate until cold, about 2 hours, or up to 3 days before serving.
  3. Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread. 
  • Category: Soup
  • Method: Blended
  • Cuisine: Spanish

Keywords: Gazpacho, gazpacho recipe