Low Iodine No-Cook Gazpacho
Total time2 hr 20 min
Prep time20 min
Cook time0 min
4.9(3)
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4 servings
- 2 lbs ripe tomatoes (about 4 medium), cored and roughly chopped
- 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
- Ā¼ cup extra-virgin olive oil, plus more for drizzling
- 1 tsp salt, plus more to taste
- Ā¼ tsp black pepper
- Ā½ tsp smoked paprika (optional)
For serving
- Ā¼ cup finely diced cucumber (reserved from above)
- extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Set aside about Ā¼ 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 Ā¼ cup olive oil until fully incorporated and the soup looks slightly emulsified and uniform in color.
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