Fast and Fresh Gazpacho

Step away from the stove. I repeat: Step away from the stove. If it’s hotter than a jalapeño in your kitchen, then allow me to introduce you to summer’s biggest dinner winner: Fast and Fresh Gazpacho!

Crisp veggies, chopped garlic, and a drizzle of oil and vinegar whiz together in a food processor or blender, and the result is a creamy, cool, no-cook meal perfect for dishing into big bowls or serving as appetizer-sized shooters.

My love affair with gazpacho began long ago in Sevilla, Spain, where I lived with a host family during my junior year abroad. Gazpacho was on the weekly meal plan and it was always topped with a hearty portion of chopped hardboiled eggs and crispy bacon.

I’ve created this fast and fresh gazpacho recipe that incorporates an Anaheim (or Cubanelle) pepper, which lends a sweet flavor without any heat. I’ve also omitted the traditional addition of stale bread and kept this a super clean and low-carb dish.

The gazpacho tastes best if it’s given a few hours (or even overnight) to chill out in the fridge so all of the flavors join forces and really intensify over time. I’ve garnished my bowl with a handful of micro-greens and sliced cucumbers for a bit of textural contrast, and a few slices of creamy avocado would also be a welcome addition to this cooler-than-ever concoction.

Looking for more ways to beat the heat? Don’t miss Ahi Tuna Stacks with Ginger-Soy Dressing, Chinese Chicken Salad with Sesame Dressing and Watermelon Salad with Balsamic Syrup.

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Soup

Fast and Fresh Gazpacho

Step away from the stove. I repeat: Step away from the stove. If it's hotter than a jalapeño in your kitchen, then allow me to introduce you to summer's biggest dinner winner: Quick and Easy Gazpacho! Fresh veggies, garlic and a drizzle of oil and vinegar whiz together in a food processor or blender, and the result is a creamy, cool, no-cook meal perfect for dishing into big bowls or serving as appetizer-sized shooters. 

Author: Kelly Senyei

5 from 6 votes

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Print Recipe

Ingredients 

1x2x3x

• ▢ 2 lbs Roma tomatoes, cored and roughly chopped
• ▢ 1 medium red pepper, seeded and roughly chopped
• ▢ 1 medium Anaheim or cubanelle pepper, seeded and roughly chopped
• ▢ 1 medium cucumber, roughly chopped
• ▢ 1 small red onion, peeled and roughly chopped
• ▢ 2 cloves garlic, roughly chopped
• ▢ 1/3 cup olive oil
• ▢ 3 Tablespoons red wine vinegar
• ▢ Chopped hardboiled egg, avocado or bacon, for serving (optional)

Instructions 

• Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
• While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
• Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).
• ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 237kcal, Carbohydrates: 16g, Protein: 3g, Fat: 18g, Saturated Fat: 2g, Sodium: 63mg, Potassium: 742mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2875IU, Vitamin C: 75.7mg, Calcium: 42mg, Iron: 1.1mg

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