Cooking Lucid
Gazpacho
Chilled Andalusian tomato soup with cucumber, pepper, and olive oil. Bright, refreshing, and the perfect antidote to a hot Spanish summer day.
Prep 20 min
Cook 0 min
Total 20 min
Serves 6
Ingredients
Step 1 — Blend
- 2 lbs ripe tomatoes
- 1 cucumber (peeled, chopped)
- 1 red bell pepper (chopped)
- 2 garlic cloves
- ¼ cup olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
- ½ tsp cumin
Step 2 — Garnish
- Diced cucumber
- Diced pepper
- Croutons
- Hard-boiled egg (optional)
- Olive oil drizzle
Instructions
- 1
Blend soup
Blend all soup ingredients until smooth. Strain if you prefer a finer texture. Chill at least 2 hours.
- 2
Adjust seasoning
Taste and adjust salt and vinegar. Soup should be bright and well-balanced.
- 3
Serve
Serve ice-cold in bowls with diced vegetables, croutons, and a drizzle of olive oil.
Nutrition per serving: 140 cal · 3g protein · 12g carbs · 10g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
