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Easy No Cook Gazpacho (Cold Spanish Soup)

Gazpacho is perfect when it is too hot to eat but you need something cool, salty and savory all at the same time. You'll find gazpacho is everywhere in Seville, Spain, where this recipe comes from, but this version has no bread and is a creamy orange-pink rather than a lipstick red. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Watch how to make it here >>

2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 jalapeño, seeded and roughly chopped

1cucumber, about 8 inches long, peeled and roughly cut into chunks

1small mild onion (white or red), peeled and roughly cut into chunks

1clove garlic

1 red bell pepper, seeded and roughly chopped

2 teaspoons Neapolitan Herb Balsamic Vinegar, plus more to taste

½ cup Basil Olive Oil, more to taste, plus more for drizzling

salt and pepper to taste

Combine tomatoes, peppers, cucumber, onion, garlic, balsamic and salt and pepper in a blender. (If necessary, work in batches.) Pulse until smooth, but still has some texture. With the motor running, slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. Chill until very cold, at least 6 hours or overnight. Adjust seasonings by adding additional salt and pepper and/or balsamic vinegar. Serve and garnish with fresh basil or finely chopped red bell pepper. Drizzle with olive oil.


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