Ripe tomatoes, cool cucumber, and red bell pepper blend into a silky, vibrant base, brightened with sherry vinegar and warmed by a hit of turmeric and smoked paprika. Everything gets pureed until glassy-smooth, then chilled for at least an hour so the flavors deepen into something cool, tangy, and refreshing. A finishing drizzle of good olive oil and a scatter of fresh parsley or diced cucumber on top add just the right amount of texture and shine. It's a no-cook, blender-only soup, which makes it an easy, low-effort option for warm days. This chilled gazpacho is a great fit for a gluten free table, with nothing about the process standing in the way of a light, produce-forward starter or lunch.
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Combine the tomatoes, roughly chopped cucumber (reserve about ¼ cup finely diced cucumber for serving, if using), red bell pepper, and garlic in a blender. Blend on high until completely smooth, about 60 seconds.
Add the sherry vinegar, olive oil, turmeric, smoked paprika, salt, black pepper, and cold water. Blend again on high for 30 seconds until fully incorporated and the soup is a uniform, deep-red color.
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