Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Gazpacho 3.4 (186) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 12, 2021 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 1 On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper. Ingredients 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 ¼ teaspoon sherry vinegar ¼ 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 Directions 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. Print