Description
A silky, no-cook heirloom tomato gazpacho that blends ripe tomatoes, cucumber, and pepper with sherry vinegar and olive oil for bright, peppery, ultra-fresh flavor—ready in 15 minutes (plus optional chill). Vegan & gluten-free.
Ingredients
2 lb ripe heirloom tomatoes, cored and chopped
1 small Persian cucumber (or ½ English), peeled and chopped
1 small red bell pepper, seeded and chopped
¼ small red onion, roughly chopped
1 small garlic clove
3 Tbsp sherry vinegar (to taste)
½ tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper
¼–½ cup extra-virgin olive oil (nutrition based on ¼ cup)
Optional toppers: halved cherry tomatoes, sliced scallions, chopped basil, pinch of crushed red pepper, flaky salt
Instructions
Prep & season (5 min): In a large bowl, combine tomatoes, cucumber, pepper, onion, garlic, ½ tsp salt, and 2 Tbsp vinegar. Toss to coat.
Rest (5–10 min): Let sit until vegetables glisten and release juices.
Blend (2–3 min): Transfer to blender. Start low, then increase speed while streaming in olive oil. Blend until silky, orange-pink, and slightly foamy.
Taste & balance (1 min): Adjust with more vinegar, salt, and pepper to taste.
Chill (optional 1–2 hr): Flavor deepens as it chills.
Finish & serve (2 min): Ladle into cold bowls. Add optional toppings and a thread of olive oil.
Notes
Must-haves: ripe tomatoes, acid, salt, olive oil.
Flexible: pepper type, cucumber style, herb choices.
Sub swaps: shallot for red onion; green pepper or a little celery; red wine/rice vinegar or a squeeze of lemon.
Creamier (still vegan): blend ¼ cup blanched almonds or 1 Tbsp tahini; or blend half the batch extra-long.
Make-ahead: base keeps 3–4 days refrigerated; stir before serving. Freeze up to 3 months (texture softens).
Troubleshooting:
Too salty → add tomato/cucumber + splash water; balance with vinegar.
Too bland → more salt/acid and a drizzle of fruity olive oil; pinch red pepper flakes.
Too watery → blend longer; add a few cherry tomatoes or a small piece of soaked bread.
Too sharp → another splash of olive oil + pinch salt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: soup recipes
- Method: Blender, No-Cook
- Cuisine: Spanish-Inspired