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Easy No-Cook Beginner Gazpacho Recipe with Canned Tomatoes for Perfect Summer Refreshment

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A quick and refreshing no-cook gazpacho made with canned tomatoes and fresh vegetables, perfect for hot summer days. This beginner-friendly recipe is fuss-free, flavorful, and ready in under 15 minutes.

Ingredients

Scale
  • 1 can (14 oz / 400 g) whole peeled canned tomatoes (San Marzano recommended)
  • 1 medium cucumber, peeled and diced
  • 1 small red bell pepper, seeded and diced
  • ¼ small red onion, finely chopped
  • 1 small garlic clove, minced
  • 3 tablespoons extra virgin olive oil (fruity, high-quality like Colavita)
  • 2 tablespoons red wine vinegar
  • Salt to taste (sea salt or kosher salt recommended)
  • Freshly ground black pepper to taste
  • A small handful fresh parsley or basil, chopped (for garnish)
  • Optional: pinch of smoked paprika or dash of hot sauce for heat

Instructions

  1. Drain the canned tomatoes by pouring the contents into a fine mesh strainer over a bowl. Let the juice drain for 1-2 minutes and reserve the juice.
  2. Transfer the drained tomatoes to a blender or food processor. Pulse gently 5-6 times to break them down but keep some texture.
  3. Dice the cucumber, red bell pepper, and finely chop the red onion and garlic. Place them in a large mixing bowl.
  4. Pour the pulsed tomatoes into the bowl with the chopped vegetables. Add the reserved tomato juice, olive oil, red wine vinegar, salt, and pepper. Stir gently to combine.
  5. Taste and adjust seasoning by adding more salt, vinegar, or olive oil as needed. If too thick, add a splash of cold water or more tomato juice.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to chill and allow flavors to meld.
  7. Before serving, stir gently, ladle into bowls or glasses, and garnish with chopped parsley or basil and an extra drizzle of olive oil.

Notes

Drain canned tomatoes to control texture and prevent watery soup. Pulse tomatoes instead of pureeing for a chunkier texture. Use fresh, crisp vegetables for best crunch. Adjust vinegar and salt gradually. Chill for at least 1 hour for best flavor. Optional to blend entire mix for smoother texture. Leftovers keep up to 3 days refrigerated. Serve cold or at room temperature; do not heat.

Nutrition

Keywords: gazpacho, no-cook soup, canned tomatoes, summer recipe, easy gazpacho, beginner recipe, cold soup, refreshing, vegan, gluten-free

Find it online: https://oracooks.com/easy-no-cook-beginner-gazpacho-recipe-with-canned-tomatoes-for-perfect-summer-refreshment/