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Gazpacho for 1 person
How to make a super quick cup of gazpacho
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Prep Time:
5
minutes
mins
Cook Time:
0
minutes
mins
Blending:
1
minute
min
Total Time:
6
minutes
mins
Equipment
Blender
or hand mixer
Ingredients
3
tomatoes
(250 gr./half pound.)
1 inch cucumber
(20 gr./0,7 oz.)
green pepper
(10 gr./0,3 oz.)
1/2
clove
garlic, peeled
(or a small clove)
1
teaspoon
white wine vinegar
2
tablespoon
extra virgin olive oil
a pinch of salt
Instructions
Peel the garlic and remove the inner germ.
Seed the cucumber (if needed) and peel it (optional but recommended). Wash and chop the vegetables.
(Optional, but can take your gazpacho to a higher level) Marinate the veggies with salt and vinegar for 2-24 hours in the fridge.
Blend everything together.
Serve cool, but without ice.
Notes
If you prefer to eat your cold soup with a spoon instead of drinking it, add 1/4 slice of stale bread to the blend
To make a bigger batch, check our
original gazpacho recipe
Nutrition
Calories:
160
kcal
Course:
Appetizer, Drinks, Salad, Snack, Soup
Cuisine:
Mediterranean
Keyword:
cold drink, smoothie, tomato, vegan, vegetables
Servings:
1
Serving
Calories:
160
kcal