Gazpacho soup

Gazpacho soup, made of fresh summer vegetables, serve cold. 
5 from 30 votes
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Course: Soup
Cook Time: 5 minutes
Servings: 4
Author: Rika Livingston


  • 2 pounds ripe tomatoes
  • 1 8 inch cucumber, peeled and seeded
  • 1 medium red bell pepper cored and seeded
  • 1 garlic clove
  • 1/2 onion cut into small chunks
  • 2 teaspoon sherry vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


  • In a high speed blender, combine tomatoes, red bell pepper, cucumber, garlic clove and onion. Blend for about 2 minutes.
  • Slowly add sherry vinegar and olive oil into the mixture. Keep blending until smooth. Season with salt and pepper to taste.
  • Strain the mixture with a strainer, discard the solids and transfer into a large jar, put in the fridge until cold for about an hour.
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