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gazpacho spanish summer soup

Gazpacho - Spanish Summer Soup

Rachel Drummond
Fresh summer veggies + blender = delicious healthy meal that requires no cooking! Heart-shaped ice cube optional, but highly-recommended.
Prep Time 10 mins
Resting time 1 hr
Servings 4

Equipment

  • cutting board
  • knife
  • blender
  • earplugs (optional)
  • chilled glass or mug (for serving)

Ingredients
  

Ingredients

  • 4-6 ripe tomatoes
  • 1-2 tbsp extra virgin olive oil (EVOO)
  • ½ cup water
  • 1 green pepper (anaheim, bell or whatever you have on hand)
  • 1 clove garlic (remove the green center for a more mild flavor)
  • ½ or whole cucumber
  • salt (to taste)

Instructions
 

  • Chop tomatoes, green pepper, cucumber, and garlic into large chunks. Place chunks into blender.
  • Add EVOO and water to the blender. Put your earplugs in (optional, but highly recommended) and put the lid on the blender.
  • Blend on high speed until the gazpacho is pureed to a smooth consistency.
  • Taste the gazpacho, add salt to taste, blend again; repeat until savoriness is achieved.
  • Store gazpacho in the fridge for at least one hour. Serve cold in a chilled glass or mug and enjoy!
Keyword gazpacho spanish summer soup