This delicious, refreshing, EASY Gazpacho recipe is quick to make with just a few ingredients, and it's gluten-free, too...you won't even miss the bread!
• Tomatoes • Cucumber • Garlic • Salt • Sherry Vinegar (OR Red Wine Vinegar) • Extra-Virgin Olive Oil
In a blender, place chopped tomatoes, cucumber, and a clove of garlic.
1
Sprinkle with salt and toss to coat, then let everything sit for a bit.
2
3
Blend at high speed until extremely smooth, scraping down the sides of the pitcher as necessary.
With the blender running at medium speed, add the vinegar and then slowly and gradually stream in the EVOO.
3
4
Transfer the soup to a covered container and refrigerate for at least 8 hours. Serve, chilled, with a drizzle of olive oil.
Greek Pasta Salad
Tomato Cucumber Poppy Seed Salad
Cucumber Tomato Feta Salad
Tomato Cucumber Pasta Salad