Cooklist AI

Seville's Creamy Gazpacho

Name: Seville's Creamy Gazpacho
Prep time: 15 min
Total time: 15 min
Ingredients: 1 Italian frying pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks; 2 pounds ripe red tomatoes, cored and roughly cut into chunks; 1 cucumber, approximately 8 inches long, peeled and roughly cut into chunks; 1 small mild onion, peeled and roughly cut into chunks; 2 teaspoons sherry vinegar, more to taste; 1 clove garlic; 1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Experience the authentic taste of Seville, Spain with this stunning Creamy Gazpacho. A delightful cold soup boasting vibrant colors and robust flavors, it's perfect for hot summer days when you crave something refreshing, yet savory. Packed with ripe tomatoes, crunchy peppers, and cool cucumber, wav...

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15 min

TOTAL TIME

CALORIES

$0.81

PER SERVING

Ingredients

7 INGREDIENTS

8 SERVINGS

1 whole italian frying pepper

cored, seeded and roughly cut into chunks

2 lbs ripe red tomatoes

cored and roughly cut into chunks

1 whole cucumber

peeled and roughly cut into chunks

1 small mild onion

peeled and roughly cut into chunks

2 tsp sherry vinegar

more to taste

1 clove garlic

1/2 cup extra-virgin olive oil

more to taste, plus more for drizzling

Directions

9 STEPS

15 min

PREP TIME

15 min

TOTAL TIME

Combine ripe red tomatoes, Italian frying pepper, cucumber, mild onion, and garlic in a blender or a deep bowl if using a hand blender.

Blend at high speed until very smooth, approximately 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the sherry vinegar and 2 teaspoons salt.

Slowly drizzle in the extra-virgin olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing.

If the soup seems watery, drizzle in more olive oil until the texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.

Transfer the soup to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons of ice water.

Serve in glasses, over ice if desired, or in a bowl. Drizzle a few drops of olive oil on top for an impeccable touch.

Health Info

Macros

CARBS

14g

FAT

PROTEIN

Allowed on these diets