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Under 30 Minutes


On a hot day, use your blender to whip up a refreshing cold soup from a ripe tomato, cucumber, and bell pepper.

  • Prep:
  • Total Time:
  • Servings: 1
  • Yield: Makes 1 serving

Source: Everyday Food, July 2009


  • 1 large tomato, cut into chunks
  • 2-inch piece cucumber, peeled, seeded, and chopped
  • 2-inch-wide strip bell pepper, chopped
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon sherry vinegar
  • 1/4 teaspoon red-wine vinegar
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • Coarse salt and ground pepper
  • Toasted country bread, for serving
  • Shaved Manchego cheese, for serving


  1. In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.

  2. Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

Reviews (4)

  • PtriciaWills 26 Aug, 2013

    Thanks dear. I have tried your Gazpacho recipe last night and it was an awesome experience. The dish is very tasty and pretty easy to prepare. Please upload such easy and delicious soup and juice recipe which really fits in this summer season.
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  • turnbullrb 13 Jul, 2012

    Loved this easy peasy recipe! Full of flavor and so fresh tasting!

  • littlemissnico 13 Jul, 2012

    Delicious and easy peasy recipe. I didnt find it too garlic-heavy, it was only one small garlic clove. Great cold soup.

  • palacios_m 11 Jul, 2012

    I love Gazpacho...well, I'm from Spain. Just a little suggestion about the recipe: this soup is from the south of Spain, not from La Mancha, where the manchego cheese is original. In Andalusia people take Gazpacho with croutons, chopped tomatoes, cucumber, bell pepper, even with some serrano ham, but never with cheese....

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