Print

Fresh Gazpacho Recipe 30-Minute No-Cook Refreshing Cold Soup

fresh gazpacho recipe - featured image
Print Recipe

A quick and easy no-cook gazpacho recipe that is refreshing, vibrant, and perfect for hot summer days. This chilled soup blends fresh vegetables with a splash of sherry vinegar for a flavorful and healthy treat.

Ingredients

Scale
  • 6 medium ripe tomatoes (about 2 pounds/900g), vine-ripened preferred
  • 1 large cucumber, peeled and seeded (English cucumber recommended)
  • 1 medium red bell pepper, seeded and chopped
  • 1 small red onion, roughly chopped
  • 1 large garlic clove, minced
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1/2 cup (120ml) cold water
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnish: chopped fresh basil or parsley, diced avocado, or a drizzle of extra olive oil

Instructions

  1. Prep your vegetables: Wash tomatoes, cucumber, and bell pepper. Core and roughly chop tomatoes, peel and seed cucumber, seed and chop red bell pepper. Chop red onion finely and mince garlic. (Prep time: 10 minutes)
  2. Blend the base: Add tomatoes, cucumber, red bell pepper, red onion, and garlic to blender or food processor. Pulse a few times, then blend continuously for about 30 seconds until smooth but still textured. Blend in batches if needed.
  3. Add liquids and seasonings: Pour in olive oil, sherry vinegar, cold water, salt, and black pepper. Blend briefly for about 10 seconds to combine.
  4. Taste and adjust seasoning: Add more salt, vinegar, or pepper if needed. Flavors will mellow when chilled.
  5. Chill the soup: Transfer to a large bowl or container, cover tightly, and refrigerate for at least 1 hour to let flavors marry and soup get cold. (Minimum 30 minutes if short on time.)
  6. Serve and garnish: Stir gently before serving. Ladle into bowls and garnish with fresh herbs, olive oil drizzle, or diced avocado. Serve with crusty bread or preferred sides.

Notes

Use the freshest tomatoes possible for best flavor. Do not overblend to keep some texture. Chilling for at least 1 hour is important to develop flavors. Adjust seasoning after chilling. Soup keeps well refrigerated up to 3 days. Optional garnishes and variations include adding jalapeño for heat, swapping vinegar types, or blending in cashews for creaminess.

Nutrition

Keywords: gazpacho, cold soup, no-cook soup, summer recipe, vegan, gluten-free, healthy soup, fresh vegetables, easy recipe

Find it online: https://sunnysavory.com/fresh-gazpacho-recipe-30-minute-no-cook-refreshing-cold-soup/