No-Cook • 15 Min Prep • Vegan

Gazpacho — The Valèvida Way

Gazpacho is more than a chilled soup — it’s a taste of Mediterranean summer in every sip. This authentic version begins with ripe tomatoes, cucumber, bell pepper, and garlic marinated overnight in Valèvida extra virgin olive oil and sherry vinegar. The slow infusion brings out a silky texture and vibrant flavor, finished with a golden drizzle of EVOO for a truly refreshing and nourishing dish.

Prep
15 min
Cook
0 min
Serves
4
Gazpacho — The Valèvida Way

INGREDIENTS

  • 6 ripe tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, peeled
  • 1/4 cup Valèvida extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp sea salt

STEPS

  1. Prep the vegetables — Chop tomatoes, cucumber, and pepper. Smash the garlic clove.
  2. Marinate overnight — Combine vegetables, oil, vinegar, and salt. Chill for 8–12 hrs.
  3. Blend — Blend until smooth.
  4. Strain — Pass through a fine sieve.
  5. Serve — Drizzle with Valèvida EVOO and serve cold.
Valèvida Tip ✦
Chill for 30 more mins before serving. Pairs great with rustic bread.
Health Note ✦
Gazpacho is naturally rich in antioxidants like lycopene from tomatoes. Blending with Valèvida EVOO boosts absorption of these fat-soluble compounds and adds heart-healthy polyphenols.

FREQUENTLY ASKED QUESTIONS

  • Can I make gazpacho ahead of time? Yes, it stores up to 3 days in the fridge.
  • Do I need to peel the tomatoes? No — it's strained, so skins don't affect texture.
  • Can I skip straining? You can, but straining creates that signature smoothness.
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