Name: Gazpacho
Prep time: 10 min
Total time: 10 min
Cuisine: Spanish
Ingredients: 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)

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)

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Instructions

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

Category: Soup
Method: Blended
Cuisine: Spanish
Diet: Vegan

Keywords: Gazpacho, gazpacho recipe