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–+ servings
Amanda Patel

Easy Tomato Soup Gazpacho (Heirloom, No-Cook, 15 Minutes)

This chilled heirloom gazpacho flips traditional tomato soup with a raw, blender-only approach. Juicy peak-season tomatoes blend with cucumber, bell pepper, and olive oil for a creamy, bright, and garden-fresh flavor in just 15 minutes—no stove needed.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mediterranean, Spanish
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lb heirloom tomatoes, roughly chopped
  • 1 cup peeled, chopped cucumber
  • 1 cup chopped red bell pepper
  • 0.25 cup chopped red onion or 2 Tbsp minced shallot
  • 1 small garlic clove, smashed
  • 3 Tbsp sherry vinegar (plus more to taste)
  • 0.5 tsp fine sea salt, more as needed
  • 0.25 tsp black pepper
  • 0.33–0.5 cup extra-virgin olive oil
  • Toppings: diced cherry tomatoes, thinly sliced scallions, chopped basil, pinch red pepper flakes, flaky salt

Equipment

  • blender Recommended over food processor for smooth texture.
  • large bowl For salting and tossing vegetables before blending.
  • cutting board and knife Essential for prep.
  • silicone spatula Helps transfer soup from blender.
  • pitcher or container For chilling and storing.
  • chilled serving bowls Enhance the cold soup experience.

Method
 

  1. Combine tomatoes, cucumber, bell pepper, onion, garlic, salt, and 2 Tbsp vinegar in a large bowl. Toss well to begin extracting juices and let sit for a few minutes.
  2. Transfer mixture to a blender and blend on medium-high. While blending, slowly stream in the olive oil until the mixture becomes smooth and glossy.
  3. Taste and adjust seasoning. Add more salt for clarity, vinegar for brightness, or pepper for warmth, as desired.
  4. Pour soup into a pitcher or container. Chill for 1–2 hours if time allows to deepen flavors and enhance texture.
  5. Serve in chilled bowls and garnish with cherry tomatoes, scallions, basil, red pepper flakes, flaky salt, and a swirl of olive oil.

Nutrition

Calories: 210kcalCarbohydrates: 14gProtein: 2gFat: 18gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 13gSodium: 320mgPotassium: 580mgFiber: 3gSugar: 8gVitamin A: 1550IUVitamin C: 64mgCalcium: 30mgIron: 1mg

Notes

Chill bowls before serving to preserve vivid flavor. For creamy variation, blend soaked almonds or tahini. Add chili flakes or cayenne for heat. Store up to 4 days, or freeze for 3 months and re-blend after thawing. Improves with chilling. Great with grilled bread, couscous salad, or crisp cucumber sides.

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