A traditional Spanish blend of vine-ripened tomatoes, cucumbers, and peppers without bread thickeners.
Hands-free mode with voice commands & timers
No ratings yet
Place the chopped tomatoes, cucumber, green pepper, onion, and garlic in a high-speed blender.
Pulse the vegetables until they are broken down into a coarse liquid consistency.
Add the sherry vinegar, salt, and cumin to the blender and blend on high for 2 minutes.
While the blender is running on low speed, slowly drizzle in the extra virgin olive oil to emulsify the soup.
Taste the mixture and adjust salt or vinegar if needed; add a splash of cold water if the consistency is too thick.
Pour the soup through a fine-mesh strainer into a large glass pitcher to remove any remaining skins or seeds.
Cover and refrigerate the gazpacho for at least 4 hours, or until thoroughly chilled.
Serve in chilled bowls or glasses, garnished with a drizzle of olive oil and finely diced vegetables.
