delish.com
Gazpacho
This super-fresh, summery, no-cook gazpacho is all you'll want to eat on a hot summer day. Topped with homemade croutons and basil, it's a magical combo.
Prep
15 min
Cook
—
Total
25 min
Serves
3 serving(s)
Instructions
- 01
Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
- 02
Meanwhile, in a large skillet over medium heat, add enough oil to coat the bottom of the pan. Add bread and cook until golden and crisp on the bottom, 1-2 minutes. Flip bread to other side and cook until crisp, 1-2 minutes more. Remove from pan and let cool.
- 03
To serve, divide soup among bowls and top with cucumber, tomatoes (if using), basil, and a drizzle of oil.
Nutrition
per serving
- Calories
- 347
- Protein
- 6g
- Carbs
- 21g
- Fat
- 26g
- Fiber
- 6g
- Sugar
- 12g
- Sat. fat
- 4g
- Sodium
- 1193mg
- Cholesterol
- 0mg
Variations & swaps
Gazpacho Variations
- We modeled this recipe after traditional gazpacho, but you can experiment with your favorite summer produce! Honestly, whatever is fresh in the garden will likely go well here. If you need some new gazpacho ideas, here are a couple of our favorites:
- Watermelon Gazpacho
- Gazpacho with Burrata
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