Spanish Tomato Soup (Gazpacho)
Refreshing chilled Spanish tomato soup with ripe tomatoes, cucumber, and sherry vinegar. No-cook summer perfection.
Nutrition per serving
125 Calories
3g Protein
12g Carbs
7g Fat
3g Fiber
Ingredients
Instructions
- . Soak bread in 1/4 cup water for 5 minutes until softened.
- . Add tomatoes, cucumber, bell pepper, onion, garlic, and soaked bread to a blender. Blend until smooth.
- . With blender running, slowly stream in olive oil until emulsified.
- . Add sherry vinegar, salt, and pepper. Blend briefly to combine. Taste and adjust seasoning.
- . Strain through a fine-mesh sieve for silky texture (optional). Refrigerate at least 2 hours. Serve chilled with garnishes.
Recipe Notes
- Only make gazpacho with peak-season, ripe tomatoes
- Chilling time allows flavors to meld—overnight is ideal
- Taste and adjust salt just before serving—cold soups need more seasoning