Gazpacho

Name: Gazpacho
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Ingredients: 2 pounds Roma tomatoes, cored and roughly chopped; 1 red bell pepper, cored and roughly chopped; 1 medium English cucumber, peeled and roughly chopped, plus more for serving; 1 small red onion, roughly chopped; 2 garlic cloves, smashed; ½ cup extra-virgin olive oil, plus more for drizzling; 3 tablespoons sherry vinegar; 2 teaspoons kosher salt; ½ teaspoon freshly cracked black pepper, plus more for serving; Cherry tomatoes, halved, for serving

Lunches

Prep Time: 15 mins

Cook Time: 3 hrs

Total Time: 3 hrs 15 mins

Servings: 6

Chop up and blend! Gazpacho is the simplest, most invigorating dish you can prepare. If you have an abundance of tomatoes in your garden or pick them up from the store, you will definitely crave this soup.

Ingredients

2 pounds Roma tomatoes, cored and roughly chopped
1 red bell pepper, cored and roughly chopped
1 medium English cucumber, peeled and roughly chopped, plus more for serving
1 small red onion, roughly chopped
2 garlic cloves, smashed
½ cup extra-virgin olive oil, plus more for drizzling
3 tablespoons sherry vinegar
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper, plus more for serving
Cherry tomatoes, halved, for serving

Directions

Step 1

Blend together the Roma tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry, salt, and pepper in a blender until smooth, which should take around 2 minutes.
Step 2

Strain the gazpacho through a sieve into an airtight container, refrigerate it for 3-4 hours, and serve it topped with a drizzle of olive oil, cherry tomatoes, cucumbers, croutons, and additional pepper.

Gazpacho is best served cold, but you can also serve it right away if you're running out of time.