15 Minute Summer Gazpacho – NotJustCo.

September 23, 2022

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.

  • 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

  1. 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.

  2. 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.

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