No Cook Gazpacho

No Cook Gazpacho


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 1   Average: 5/5]


I’ve had a bumper crop of tomatoes this year and love to make this easy soup. All you need is a blender or food processor. I typically use a hand blender for this recipe, but you don’t have to. Be careful with the amount of salt you add. I recommend that you start out with a quarter teaspoon of salt and adjust if you decide to after tasting it several times.

  • 2 Pounds Ripe Tomatoes (Cored & Chopped)
  • 1 Anaheim Pepper (Cored, Seeded & Chopped)
  • 1 Large Cucumber (Peeled & Chopped)
  • 1 Medium Onion (Chopped)
  • 1 Garlic Clove (Minced)
  • 1 Tablespoon Sherry Vinegar
  • 1/4 Teaspoon Kosher Salt
  • 1/2 Cup Olive Oil
  1. Add tomatoes, pepper, cucumber, onion, and garlic in blender. Blend at high speed 3 minutes until very smooth. While motor is running add vinegar and kosher salt. Slowly drizzle in olive oil.
  2. Strain mixture through strainer or food mill. Push liquid through with spatula. Throw away solids. Transfer to large bowl or pitcher. Place in refrigerator for 6 hours or overnight.
  3. Before serving add more kosher salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice, if you like. A few drops of olive oil and chopped cucumber on top are a nice touch.
  4. Makes About 1 Quart
  5. Serves 6
  6. Prep Time: 25 Minutes Cook Time: 0 Minutes Total Time: 25 Minutes Chilling Time: 6 Hours
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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