Gazpacho requires no stovetop (whatsoever!), no time (well, 5 minutes) and is out-of-this-world good. Where has it been your whole life? We were wondering the same.
400g ripe large tomatoes, halved and cored
1/2 cucumber (150g or so), peeled and chopped
1 green pepper, cored
1 clove garlic, peeled
2 tbsp olive oil
2 tbsp sherry vinegar
3/4 tsp salt
100g mixed cherry tomatoes
Pinch of pepper
Toss everything into a blender (except for the mixed cherry tomatoes). Blend on high for 2 minutes, until smooth. Taste and season for salt and pepper and adjust to taste.
Enjoy right away or refrigerate for a couple hours, until completely chilled. Serve topped with mixed cherry tomatoes and a drizzle of olive oil.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.