Creamy No-Cream Gazpacho Recipe

Name: Creamy No-Cream Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds tomatoes ripe; 1 cucumber large; 1 red bell pepper; 1 yellow onion; 2 garlic cloves; 2 ounces crusty bread; 3/4 cup ice water for soup; 1/4 cup red wine vinegar or sherry vinegar, for soup; 1/4 cup extra virgin olive oil for soup; 2 teaspoons salt for soup; 1 teaspoon smoked paprika for soup; ice water optional, for adjusting texture; smoked paprika optional, for serving; red wine vinegar or sherry vinegar, optional, for serving; salt optional, for serving; extra virgin olive oil optional, for serving; 2 tablespoons chopped parsley; extra virgin olive oil for drizzling

Servings: persons

3 pounds tomatoes ripe
1 cucumber large
1 red bell pepper
1 yellow onion
2 garlic cloves
2 ounces crusty bread
3/4 cup ice water for soup
1/4 cup red wine vinegar or sherry vinegar, for soup
1/4 cup extra virgin olive oil for soup
2 teaspoons salt for soup
1 teaspoon smoked paprika for soup
ice water optional, for adjusting texture
smoked paprika optional, for serving
red wine vinegar or sherry vinegar, optional, for serving
salt optional, for serving
extra virgin olive oil optional, for serving
2 tablespoons chopped parsley
extra virgin olive oil for drizzling

1
Core tomatoes, then cut in half crosswise and gently squeeze out and discard the seeds. (If any seeds don't release, run your finger through the seed cavity.) Cut tomatoes into chunks and put in a large bowl.
2
Peel cucumber and cut in half lengthwise. With a small spoon, scoop out seeds. Chop coarsely and add cucumber to tomatoes.
3
Core, seed, and coarsely chop bell pepper. Coarsely chop onion and garlic. Tear bread into pieces.
4
Put bell pepper, onion, garlic, bread, ice water, vinegar, olive oil, salt, and smoked paprika in bowl with tomato mixture. Toss until ingredients are combined and bread is moistened. Cover and refrigerate at least 1 hour and up to 4 hours.
5
Transfer ingredients to a blender and blend on high until smooth, scraping down sides as needed (blend the soup in batches if needed), 2 minutes. Add more ice water if needed to get thick but pourable consistency.
6
Taste and adjust seasoning if you like, with more smoked paprika, vinegar, salt, and olive oil.
7
Chop parsley. Serve gazpacho icy cold, ladled into bowls with parsley and a drizzle of olive oil. Store in refrigerator up to 3 days.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 pounds tomatoes ripe, 1 cucumber large, 1 red bell pepper, 1 yellow onion, and more.

Yes, Creamy No-Cream Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy No-Cream Gazpacho

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