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Simple Recipes for Every Day

Gazpacho

a bowl of gazpacho soup topped with a drizzle of olive oil, halved cherry tomatoes, diced cucumbers, croutons and pepper
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  0 min

Ingredients

  • 2 pounds Roma tomatoes, cored and roughly chopped
  • 1 red bell pepper, cored and roughly chopped
  • 1 medium English cucumber, peeled and roughly chopped, plus more for serving
  • 1 small red onion, roughly chopped
  • 2 garlic cloves, smashed
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons sherry vinegar
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • Cherry tomatoes, halved, for serving
  • Croutons, store-bought or homemade, for serving

Method

  1. In a blender, combine the Roma tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry, salt, and pepper. Blend until smooth, about 2 minutes.

  2. Pour the gazpacho through a sieve into an airtight container. Cover and refrigerate for 3-4 hours.

  3. Serve topped with a drizzle of olive oil, the cherry tomatoes, cucumbers, croutons, and more pepper.


Note: Gazpacho is always best served chilled, but you can also serve it immediately if you’re short on time.