Step 1 of 7
Creamy No-Cream Gazpacho
Core the tomatoes, then cut in half crosswise and gently squeeze out and discard the seeds. (If any seeds don't release, run your finger through the seed cavity.) Cut tomatoes into chunks and place in a large mixing bowl.
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Step 2 of 7
Creamy No-Cream Gazpacho
Peel the cucumber and cut in half lengthwise. Scoop out the seeds with a small spoon. Coarsely chop the cucumber and add to tomatoes.
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Step 3 of 7
Creamy No-Cream Gazpacho
Core, seed, and coarsely chop the bell pepper. Coarsely chop the onion and garlic. Tear the bread into pieces.
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Step 4 of 7
Creamy No-Cream Gazpacho
Add the bell pepper, onion, garlic, bread, ice water, vinegar, olive oil, salt, and smoked paprika to the bowl with the tomato mixture. Toss until ingredients are combined and bread is moistened. Cover and refrigerate for at least 1 hour, and up to 4 hours.
PRO TIP Be sure to leave time for your ingredients to macerate (steep) in the fridge. The vegetables will give off their juices and the bread will absorb them, which means the final texture of the soup will be creamier after blending. Plus, cold ingredients mean the final soup will need less time to chill.
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Step 5 of 7
Creamy No-Cream Gazpacho
Transfer the ingredients to a blender and blend on high until smooth, scraping down the sides as needed (blend the soup in batches if needed), 2 minutes. Add more ice water if needed to get a thick but pourable consistency.
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Step 6 of 7
Creamy No-Cream Gazpacho
Taste and adjust seasoning with more smoked paprika, vinegar, salt, and olive oil, if needed.
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Step 7 of 7
Creamy No-Cream Gazpacho
Roughly chop the parsley. Serve the gazpacho icy cold, ladled into bowls with a sprinkle of parsley and a drizzle of olive oil. Store in the refrigerator up to 3 days.