Description
A chilled, zesty cold soup blending ripe tomatoes, cucumber, garlic, and olive oil, offering a silky texture and refreshing summer taste. An alcohol-free and quick reinterpretation of traditional gazpacho, perfect for warm days.
Ingredients
4 large ripe tomatoes (peeled and deseeded)
1 English cucumber, peeled and seeded
1 raw garlic clove, finely minced
2 tbsp apple cider vinegar (substitute for red wine vinegar)
2 tbsp extra-virgin olive oil
1 tsp salt (adjust to taste)
Instructions
Cut tomatoes into halves and remove cores
Peel cucumber; lengthwise cut and scrape out seeds
Finely mince garlic clove
Combine tomatoes, cucumber, garlic, vinegar, olive oil, and salt in a blender
Pulse blender for 30 seconds to break up ingredients
Blend on high for 2–3 minutes until fully smooth
Scrape sides and re-blend 30 seconds if texture is uneven
Pour into bowl and cover with plastic wrap
Rest at room temperature for 10–15 minutes to develop flavors
Chill briefly before serving for best results
Notes
Use cold ingredients for a sharper flavor profile
Add water or vegetable broth for a lighter texture (if desired)
Test salt and acidity before adjusting—tomato water content can vary
- Prep Time: 5
- Category: Trending
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
