Eosinophilic Esophagitis Friendly Andalusian Gazpacho
Total time1 hr 20 min
Prep time20 min
Cook time0 min
5.0(30)
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Learn more →Ingredients
4 servings
- 2 lbs ripe tomatoes, cored and roughly chopped
- 1 medium english cucumber (about 12 oz), peeled and roughly chopped
- 1 medium red bell pepper, seeded and roughly chopped
- 2 cloves garlic, peeled
- ¼ cup red wine vinegar
- ⅓ cup extra-virgin olive oil, plus more for serving
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ tsp smoked paprika
- ¼ cup cold water, plus more as needed
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- ¼ cup cucumber, finely diced (optional)
Instructions
- 1
Combine the tomatoes, cucumber, red bell pepper, garlic, red wine vinegar, salt, black pepper, and smoked paprika in a blender. Blend on high until completely smooth, about 1 minute.
- 2
With the blender running on medium speed, stream in the olive oil in a slow, steady pour until fully incorporated and the soup looks slightly emulsified and uniform in color.
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