On a hot summer day, a cold soup really hits the spot. Gazpacho is a no-cook Spanish version that’s as simple as chop and pulse. It’s usually made with tomatoes, fresh vegetables, and a little bread to thicken it. This makes a perfect picnic partner — you can serve it chilled or at room temperature.
Makes
2 servings
Total Time
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Ingredients
PULSE:
Test Kitchen Approved
Test Kitchen Tip
Grape tomatoes are readily available with consistent quality year-round, but when it’s tomato season, swap them for any variety you prefer.
Instructions
Pulse tomatoes, cucumber, bell pepper, red onion, oil, vinegar, garlic, and bread in a food processor until puréed; season with salt and black pepper. Transfer soup to a bowl and chill at least 1 hour.
Divide the soup between serving bowls. If desired, garnish each serving with additional cucumber, bell pepper, and onion.
The bread helps balance the acidity while thickening the soup. Since it gets puréed, just roughly tear it.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 221
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 87mg 3%
% Daily Value*
Carbs 21g 7%
Fiber 4g 16%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
