no cook
4-Ingredient Gazpacho
Gazpacho is summer in a glass — cold, bright, and built from nothing but vegetables, olive oil, and vinegar. Zero cooking required, which on a 90-degree evening is not a minor consideration. The catch: this recipe only works when tomatoes are actually ripe. Make it in July or August. Do not attempt it in February.
What You Need
- 2 lbs very ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 2 cloves garlic
- 1/4 cup good olive oil
- 2 tablespoons red wine vinegar
How to Make It
- 1
Core and roughly chop the tomatoes, cucumber, and bell pepper. Combine with garlic in a blender.
- 2
Blend until completely smooth. With the blender running, drizzle in the olive oil. Season with salt and a splash of red wine vinegar.
- 3
Chill at least 2 hours until very cold — this is not optional, it must be cold. Serve in bowls with a drizzle of olive oil and a few more drops of vinegar.
