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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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)

186 Ratings
  • 5 star values: 49
  • 4 star values: 34
  • 3 star values: 52
  • 2 star values: 40
  • 1 star values: 11
Rating: 5 stars
This is very close to my recipe for Gazpacho! I loved it, except I used fresh carrots instead of juice.
Rating: Unrated
Loved this easy peasy recipe! Full of flavor and so fresh tasting!
Rating: Unrated
Delicious and easy peasy recipe. I didnt find it too garlic-heavy, it was only one small garlic clove. Great cold soup.
Rating: Unrated
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....