Recipe Library

José Andrés's Gazpacho

Ripe tomatoes, crisp cucumber, and sweet green bell pepper mingle with garlic, olive oil, and sherry vinegar, delivering a silky chilled soup that bursts with bright, garden-fresh flavor and a silky, refreshing finish.

Recipe and photo by EatingWell, shared here with credit. View the Original

José Andrés's Gazpacho
Total
15 min
Prep
15 min
Serves
4

Nutrition per Serving

Calories
162
Protein
2g
Carbs
8g
Fat
14g
Fiber
2g
Sugar
5g
Sodium
300mg

Ingredients

  • 1 1/2 pounds ripe tomatoes, chopped, plus more for garnish
  • 1/2 medium cucumber, peeled and chopped, plus more for garnish
  • 1/2 medium green bell pepper, chopped, plus more for garnish
  • 1 clove garlic, crushed
  • 1/4 cup extra-virgin olive oil, plus more for garnish
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon salt

Instructions

  1. Combine tomatoes, cucumber, bell pepper, garlic, oil, vinegar and salt in a large bowl. Cover and refrigerate for at least 12 hours and up to 1 day.
  2. Transfer the mixture to a blender and blend until smooth. Serve topped with a little olive oil and chopped vegetables, if desired.