15 minutes is all it takes to make a bright, summery gazpacho. Make it ahead and garnish right before serving this gorgeous, cool summer soup.
15 Minute Summer Gazpacho
4 to 6
Is this gazpacho recipe a Midsummer Night’s Dream? We’ll leave that up to you to decide after you’ve made dinner in 15 minutes.
2 jars not just pasta sauce
1 small shallot, coarsely chopped
1 clove garlic
2 red bell peppers, 1 coarsely chopped & 1 finely diced
1 English cucumber, 1/2 coarsely chopped & 1/2 finely diced
2 Tbsp sherry vinegar
1/4 cup EVOO
Kosher salt & pepper to taste
Fresh parsley & crumbled feta to serve
Add the not just pasta sauce, shallot, garlic, the coarsely chopped bell pepper, the coarsely chopped cucumber, and sherry vinegar, and 1 teaspoon kosher salt to a blender and blend until completely smooth. With the blender still running, slowly add the olive oil until slightly emulsified and creamy looking.
Stir in ¾ of the finely diced cucumber and red pepper and let cool in the fridge for at least 1 hour. Pour into to serving bowls and garnish with parsley leaves, crumbled feta, remaining ¼ diced veg, and a drizzle of olive oil.