Bon Appétit shares a blender method for making classic Andalusian gazpacho, a cold tomato soup that requires no cooking and comes together in minutes using peak-season tomatoes, cucumber, red pepper, shallot, and vinegar. The recipe can be served as a velvety spoonable soup or strained for a thinner sipping version, topped with fresh vegetables, olive oil, and optional garnishes like crab meat or croutons.
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Bon Appétit shares a blender method for making classic Andalusian gazpacho, a cold tomato soup that requires no cooking and comes together in minutes using peak-season tomatoes, cucumber, red pepper, shallot, and vinegar. The recipe can be served as a velvety spoonable soup or strained for a thinner sipping version, topped with fresh vegetables, olive oil, and optional garnishes like crab meat or croutons.