Tomato Gazpacho

5 from 1 vote

Make fresh, delicious chilled tomato gazpacho in 20 minutes with ripe tomatoes, cucumber, bell pepper, onion, & garlic. A tasty appetizer/light meal to cool and hydrate all summer!

Prep Time15

Cook Time0

Total Time15

Course: Appetizer

Cuisine: Spanish

Diet: Vegan

Servings: to 6

Calories: 299kcal

Author: Toni Okamoto

Equipment

Ingredients

2 pounds of ripe roma tomatoes, chopped
1 medium cucumber, peeled and chopped
1 medium red bell pepper, chopped
¼ of a red onion, peeled and chopped
1 garlic clove
2 tablespoons white wine vinegar
1 teaspon salt, plus more to taste
½ cup of olive oil

Instructions

To the cup of a blender, add the tomatoes, cucumber, bell pepper, onion, and garlic. Blend for two minutes.
While blending, add in the vinegar and salt. Slowly drizzle in the olive oil and continue to blend for another minute until a creamy and airy consistency is achieved.
Using a strainer, strain the mixture into a bowl with a lid. Use a spoon to move the mixture around the strainer to continue to let the mixture flow into the bowl. Discard the pulp left in the strainer.
Cover the bowl with the lid (or a large plate) and place it in the refrigerator for 5 hours or overnight for a richer flavor.
Serve cold and drizzle some olive oil as garnish.

Video

Notes

Use fresh, in-season ingredients: Gazpacho tastes best during tomato season and when using the freshest, ripest ingredients.

To adjust the consistency: Blend it to your desired texture (chunky, slightly chunky, or smooth). Be careful not to over-blend it, though, otherwise it can become thin and watery.

Slowly drizzle in the oil: By doing so, the texture is lighter and airier.

Leave the soup to chill: It will taste better and allows time for the flavors to marinate, the foaminess to dissipate, and the harsh, raw flavor of the onion and garlic to mellow into a rich, full-bodied vegan gazpacho.

Nutrition