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I'm convinced this 15-minute, no-cook Spanish soup is the perfect summer dish

I'm convinced this 15-minute, no-cook Spanish soup is the perfect summer dish

Sama Ansari Pour

Gazpacho is one of my favorite Spanish foods.Sama Ansari Pour.

Whenever I'm in Spain, I love to eat Gazpacho, a cold and refreshing soup.
I made mine with tomatoes, pepper, cucumber, onion, garlic, olive oil, vinegar, salt, and an egg.

Whenever I'm in Spain, I'll always order gazpacho, a cold and fresh soup. It's super versatile, so much so that I've started making it at home in 15 minutes.

I topped my gazpacho with diced cucumbers, onions, and an egg. Sama Ansari Pour.

I didn't have a recipe, so I followed one by the blog Spanish Sabores. Surprisingly, the ingredient list was short: tomatoes, an onion, an egg, a bell pepper, cucumber, garlic, white wine vinegar, olive oil, and salt.

I used an onion, an egg, a bell pepper, tomatoes, a cucumber, garlic, white wine vinegar, olive oil, and salt. Sama Ansari Pour.

To make the gazpacho recipe according to the recipe shared by Spanish Sabores, you'll need:

Six to seven medium tomatoes
One green Italian pepper
One cucumber
Half of a small white onion
One clove of garlic
A quarter cup of extra virgin olive oil
A splash of Sherry vinegar
A pinch of salt
Optional toppings, such as onion, pepper, croutons, or even a hard-boiled egg (which is what I opted for)

I couldn't find an Italian pepper at my local supermarket, so I bought a bell pepper to substitute. The author said Sherry vinegar could be substituted for white wine vinegar, which I used instead.

I chopped up the tomatoes into quarters and deseeded them before tossing them into my blender.

I cut seven tomatoes and deseeded them. Sama Ansari Pour.

I did the same with the bell pepper, half an onion, and a clove of garlic. The recipe felt almost too easy.

I prepared a bell pepper, a clove of garlic, and half a small white onion. Sama Ansari Pour.

I chopped half of a cucumber and put it in a blender. The key to the dish is having high-quality ingredients, so I tried to source the best vegetables I could find.

I chopped half of a cucumber and added it to the blender. Sama Ansari Pour.

Then I blended it into a puree. A minute later, I had the perfect consistency.

I blended the mixture into a puree. Sama Ansari Pour.

I poured a quarter cup of olive oil, a splash of white wine vinegar, and half a teaspoon of salt into the pureed soup. I blended it again for 20 seconds.

I poured the mixture into the soup once it had pureed. Sama Ansari Pour.

I placed my soup into a bowl. You can sieve it, but I liked the chunky texture. Then I put it into the fridge for three hours, which is crucial because this is where the flavors develop while the soup chills.

I placed the soup in a large bowl and put it in the fridge for three hours. Sama Ansari Pour.

I added diced cucumber and onions for an extra crunch, and a hard-boiled egg for protein. It was refreshing, filling, and heartwarming. Plus, it only took 15 minutes of my morning to make with minimal cleanup.

Gazpacho is one of my favorite Spanish foods. Sama Ansari Pour.