Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Gazpacho 3.4 (186) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 12, 2021 Print Rate It 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. Rate it Print