Easy No-Cook Gazpacho

A bowl of Easy No-Cook Gazpacho garnished with cucumber slices, diced tomatoes, small rustic croutons, and a drizzle of olive oil, set against a rich, luxurious countertop. Recipe from FoodForYourGood.com — This Easy No-Cook Gazpacho is the ultimate refreshing summer soup! Bursting with fresh tomatoes, crisp cucumbers, and a drizzle of olive oil, it's the perfect no-cook recipe from FoodForYourGood.com

Easy No-Cook Gazpacho: The Ultimate Chilled Summer Soup

When the weather heats up, there’s nothing better than a bowl of Easy No-Cook Gazpacho! This chilled Spanish soup is refreshing, light, and bursting with fresh flavors. Plus, since there’s absolutely no cooking involved, it’s perfect for those hot days when turning on the stove just isn’t an option. Simply blend, chill, and enjoy!

Gazpacho has been a beloved dish in Spain for centuries, dating back to the Andalusian region. Originally, it was made with bread, garlic, olive oil, vinegar, and water. Tomatoes weren’t even part of the recipe until they were introduced to Europe from the Americas! Today, gazpacho is a staple summer dish known for its vibrant flavors and cooling effect.

Not only is this recipe quick and effortless, but it’s also packed with nutrients from fresh tomatoes, cucumbers, and bell peppers. Whether you’re serving it as a starter, a light lunch, or a side dish, it’s guaranteed to be a hit. So grab your blender, whip up a batch, and cool off with every spoonful! Let’s get started!

Recipe Yield: 4 servings

INGREDIENTS

6 medium ripe tomatoes, chopped (about 5 cups)
1 English cucumber, peeled and diced (about 1 1/2 cups)
1 red bell pepper, seeded and chopped
1/2 small red onion, chopped
2 garlic cloves, minced
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1 cup cold water (adjust as needed)
1 slice day-old bread, torn into pieces (optional, for a thicker texture)

INSTRUCTIONS

1. Blend the base: In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until mostly smooth.

2. Add seasonings and oil: Pour in the olive oil, red wine vinegar, salt, black pepper, smoked paprika, and cayenne (if using). Blend until fully incorporated and smooth. If using bread, add it now for extra creaminess.

3. Adjust consistency: Slowly add cold water until the gazpacho reaches your desired thickness. Blend again for a silky texture.

4. Chill for best flavor: Transfer to a bowl, cover, and refrigerate for at least 2 hours (or overnight) to let the flavors deepen.

5. Serve cold: Stir well before serving. Garnish with a drizzle of olive oil, finely diced cucumber, or fresh basil. Serve chilled and enjoy!

Helpful Tips to Perfect This Recipe

Use ultra-ripe tomatoes: For the best flavor, go for in-season, vine-ripened, or heirloom tomatoes.
Let it rest! Chilling for a few hours or overnight enhances the taste. The flavors blend beautifully over time.
For a richer texture: Adding day-old bread helps thicken and smooth out the gazpacho, making it more traditional.

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