Low Sodium No-Cook Gazpacho

Total time2 hr 20 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

2 lbs ripe tomatoes (about 4 medium), cored and roughly chopped
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
See all
1 medium english cucumber (about 12 oz), peeled and roughly chopped, divided
1 medium red bell pepper, seeded and roughly chopped
1 small garlic clove, peeled
2 tbsp sherry vinegar
¼ cup extra-virgin olive oil, plus more for drizzling
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ tsp smoked paprika (optional)

For serving

¼ cup finely diced cucumber (reserved from above)
extra-virgin olive oil, for drizzling (optional)

Instructions

1
Set aside about ¼ cup of the chopped cucumber for garnish; finely dice it and refrigerate until serving. Add the tomatoes, remaining cucumber, red bell pepper, garlic, sherry vinegar, salt, and black pepper to a blender.
2
Blend on high speed until completely smooth, about 1 minute. With the blender running on low, stream in the ¼ cup olive oil until fully incorporated and the soup looks slightly emulsified and uniform in color.

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