Refreshing Tomato and Pepper Gazpacho: The No-Cook Cold Summer Soup That is Perfect for Hot Days

Even though most people automatically opt for standard green salads when the summer heat arrives, you still might be tempted to try a rich, Mediterranean alternative that requires absolutely no stovetop cooking or long prep times. This recipe for cold Spanish gazpacho will prove that simple raw vegetables can be turned into a gourmet masterpiece within minutes.

Here’s what you need: 700 g of ripe tomatoes, 200 g of cucumber, 120 g of sweet red bell pepper, 70 g of red onion, 1 clove of garlic, 200 ml of tomato juice, 60 ml of olive oil, 30 ml of lime juice, 10 ml of balsamic vinegar, 5 g of salt, 2 g of black pepper, 10 g of basil.

For serving: 4 hard-boiled eggs, 150 g of ham.

Score the tomatoes crosswise, dip them in boiling water for a few seconds, and peel off the skin. Peel the cucumber. Place the tomatoes, cucumber, bell pepper, red onion, and garlic in a blender. Add the tomato juice, olive oil, lime juice, balsamic vinegar, salt, and pepper.

Blend until smooth and velvety. Pour the soup into a container or pot and chill in the fridge for at least 2 hours. Before serving, divide the gazpacho among bowls, add slices of hard-boiled eggs and thinly sliced ham, and garnish with fresh basil.