Description
A refreshing, silky-smooth cold tomato soup that requires no cooking and comes together in under five minutes. Perfect for hot summer days, this vegan and gluten-free recipe uses ripe vegetables and sherry vinegar for a burst of flavor.
Ingredients
Scale
- 2 lbs (900g) ripe tomatoes (vine-ripened or heirloom preferred)
- 1 large English cucumber
- 1 medium red bell pepper
- 1 small green bell pepper
- 1–2 cloves fresh garlic
- 1/3 cup (80ml) extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- Ice cubes (optional, for rapid chilling)
Instructions
- Wash all produce thoroughly. Roughly chop the tomatoes, cucumbers, and bell peppers. Mince the garlic.
- Add the chopped tomatoes, cucumbers, bell peppers, and garlic into a high-speed blender.
- Pulse a few times to break down the vegetables, then add the olive oil, sherry vinegar, and salt.
- Blend on high speed for 60-90 seconds until the mixture is a bright red liquid with some pulp.
- Place a fine-mesh sieve over a large bowl and pour the blended mixture into it.
- Use a ladle or spoon to press the liquid through the mesh, discarding the skins, seeds, and fibers.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight) to chill and meld flavors.
- Before serving, stir the soup and taste for adjustments. Add more salt or vinegar if needed, or cold water to thin if too thick.
Notes
For the smoothest texture, strain the soup to remove skins and seeds. If the garlic is too strong, soak peeled cloves in cold water for 10 minutes before blending. This soup tastes best after chilling overnight. Do not freeze, as the texture will become watery.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
Keywords: gazpacho, cold soup, summer recipes, vegan soup, gluten-free, no-cook, healthy, Spanish cuisine, tomato soup