No-Cook Summer Gazpacho

Photography by Danny Kim; Food Styling by Ali Nardi
What's easier than slicing up ingredients and making a salad? Just throwing your vegetables in a blender to make a lovely, cold Spanish soup that is known as gazpacho. It's very low maintenance and perfect for a hot, sticky summer's day. It can also be made ahead of time and stored in the refrigerator. Be sure to use the ripest farmer’s market or garden fresh tomatoes that you can find.
Serves 2 Ingredients

3-4 medium very juicy tomatoes, roughly chopped, save the juice!
1 cup chopped English cucumber
1/4 cup diced red onion
1/4 small red or green bell pepper
1/4 cup extra virgin olive oil
1 tbsp sherry vinegar
Salt to taste Instructions

1. Transfer the tomatoes and their juices to the blender.
2. Set aside a few tablespoons of the cucumber and green onion for a garnish, if desired.
3. Place the remaining cucumber, onion, pepper, olive oil and vinegar in the blender along with the tomato.
4. Blend until fairly smooth.
5. Chill, then salt to taste and garnish with reserved vegetables before serving.

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