Easy Blender Gazpacho

3 glasses of Spanish gazpacho soup on a beige background, bowl of tomatoes in rear of photo

Easy Blender Gazpacho

Megan Jones

This chilled Spanish gazpacho is the perfect no-cook summer soup. Just blend ripe tomatoes, red pepper, garlic, and olive oil. Vegan, fresh, and ridiculously easy.

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Prep Time 15

Cook Time 30

Course Soups

Cuisine Spanish

Servings

Calories 147 kcal

Equipment

Ingredients

900 grams tomatoes
2 mini cucumbers* or Persian cucumbers
1 medium red pepper ¼ for garnish rest for soup
½ large shallot 2 teaspoon reserved for garnish if desired
2 cloves garlic minced
2 Tablespoon Sherry vinegar **
3 Tablespoon Olive oil + extra for garnish
3 Teaspoon sea salt Flakey

Instructions

Start by preparing your garnishes; Thinly slice a ¼ of a red pepper and finely diced it, as well as cutting 1 of the cucumbers in half lengthwise and then slicing from top to bottom to create thin slices, then spin the cucumber and then cut it horizontally to create little cubes. Alternatively you can use one of the viral instagram vegetable chopper to make this process super quick!!
Cut up the rest of the soup vegetables, add them all to a bowl and season with the salt. Set to one side for 30 mins at room temperature to let the flavours develop and the salt to draw out the natural juices from the vegetables.
Transfer the vegetable mixture to a blender along with any accumulated juices to a blender. Pureé on medium - high speed until smooth. ***
Chill for at least an hour before serving.
Serve into glasses for a traditional Spanish snack, top with the reserved veggies and a good drizzle of olive oil. Serve with crusty baguette if you want to dunk!

Notes

Tomatoes - Ripe, good quality tomatoes are the most recommended for gazpacho. Try to choose varieties that are grown for flavour not size. If you can get hold of heritage tomatoes great! If not, plump ripe plum or san Marzano tomatoes will work well, as well as juicy cherry tomatoes.

Substitutions:

½ large cucumber can be subbed if you can't find mini cucumbers
Apple cider vinegar or white wine vinegar can be used if you don't have sherry vinegar

Gazpacho tastes even better the next day as the flavours blend together, so consider making it ahead of time.

Storage: Homemade gazpacho usually lasts 2-3 days in the fridge, as long as it is stored in an airtight container and kept cold.

Nutrition

Serving: 200mlCalories: 147kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1758mgPotassium: 617mgFiber: 3gSugar: 7gVitamin A: 2806IUVitamin C: 70mgCalcium: 30mgIron: 1mg

Keyword cold soup, gazpacho soup, spanish chilled soup, spanish gazpacho, tomato recipe

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