Gazpacho is the perfect no cook soup. This Gazpacho recipe is served cold, so you don’t have to heat up your kitchen making it. Plus, gazpacho is an excellent thing to make to use up the leftovers tomatoes from your garden!
I’ve tried a couple different gazpacho recipes, but this particular one is my VERY favorite. Warning: this recipe has some spicy zip to it!
- 5 Large tomatoes, quartered
- 1/2 cucumber peeled, and seeded
- 1/2 red bell pepper
- 2 cloves of garlic
- 1tbs. coarse salt
- 1tsp. cayenne pepper
- 1/2 cup olive oil
Blend all the ingredients in a blender until finely pureed. You may have to do it in two batches depending on the size of your blender.
Tip: You can use the leftover 1/2 of your red bell pepper to give the soup some crunch, by dicing it up. It also works as a nice garnish.
You could easily use this gazpacho recipe as a side dish, and make a complete meal out of it. That’s what I did above, alongside some salmon. But, if you’re in a”fancy”mood, you could serve gazpacho as a first course at a more elaborate dinner! It would be very sophisticated, and would take you virtually no time at all to make! Either way it is deelish. Best of all- it tastes even better the next day, so be sure to make leftovers!
See more summer recipes from She Is Dallas.