Gazpacho | Cold Soup Recipe
A silky, ice-cold Spanish gazpacho blended from ripe tomatoes, cucumber, red bell pepper and avocado, then strained until perfectly smooth. Only 15 minutes of hands-on prep, then it chills in the fridge until you're ready to serve.
Ingredients
- 1 cucumber chopped
- ½ cup tomato juice
- 6 tomatoes ripe
- ½ avocado ripe
- ½ red bell pepper
- 2 cloves garlic
- 1 Tbsp lemon juice
- ½ red onion
- 3 Tbsp red wine vinegar
- ½ tsp salt
- black pepper freshly ground, to taste
- 1 Tbsp olive oil
- chili powder to taste
- fresh herbs for serving, along with croutons and veggie sticks
Instructions
- Add the tomato juice, tomatoes, red bell pepper, avocado, cucumber, red onion, garlic and lemon juice to a blender and blend until perfectly smooth.
- Add the remaining ingredients — olive oil, red wine vinegar, salt, chili powder and black pepper — then blend again.
- Press the mixture through a fine strainer, especially if you don't have a high-powered blender. You want the soup to be extra smooth.
- Pour into a glass jar and cover. Chill in the fridge for a few hours or overnight.
- Before serving, shake the jar well. Pour into bowls and garnish with toppings such as chopped cucumber, avocado, cherry tomatoes, croutons and fresh herbs.
Notes
Chilling the gazpacho for a few hours (or overnight) lets the flavours settle and taste noticeably better. If your blender isn't high-powered, pressing the soup through a fine strainer is what gives it that smooth, restaurant-style texture. Store it covered in the fridge and shake or stir well before pouring, as it naturally separates.