# Spanish Tomato Refresher

This Spanish tomato refresher is a drinkable 10-minute gazpacho: three ripe tomatoes (peeled with a knife-back trick, no blanching), a cucumber, a small garlic clove and two ice cubes blended smooth with wine vinegar and olive oil, then strained silky and poured over ice with a pinch of salt, cracked pepper and an olive-oil float. Cold and silky is the point. Serves 2.

- **Prep:** 10 min · **Total:** 10 min
- **Servings:** 2
- **Difficulty:** Easy
- **Cuisine:** Spanish
- **Category:** Drinks
- **Video:** [2 Eggs and 2 Potatoes: Tortilla de Patatas Dinner](https://www.youtube.com/watch?v=bAb5jFQzTWc&t=213s) (recipe starts at 3:33)
- **Recipe page:** https://webspoon.world/recipes/spanish-tomato-refresher/

## Ingredients

- 3 pcs ripe tomatoes
- 1 pc cucumber (peeled)
- 1 clove garlic (small)
- 2 cubes ice (plus a few more to serve)
- 1 tbsp wine vinegar
- 2 tbsp olive oil (good one — plus a drizzle on top)
- hot sauce (one careful drop, or two if you like it hotter)
- 1 g salt (a good pinch)
- ground black pepper (2–3 turns of the mill)

## Instructions

1. Peel the tomatoes without boiling water: run the back of a knife over the skin until it loosens, cut a shallow cross in the bottom, and the skin comes away in four clean quarters.
2. Put the tomatoes in a blender with the peeled cucumber, two ice cubes and the garlic.
3. Pour in the wine vinegar and olive oil, add a careful drop of hot sauce, and blend until completely smooth.
4. Strain through a fine sieve to catch the seeds and anything the blender missed.
5. Pour into glasses over a few ice cubes, season with the salt and 2–3 turns of black pepper, and float a little olive oil on top.

## Nutrition (per serving, estimated)

- Calories: 200
- Protein: 2g
- Fat: 15g
- Carbs: 13g
- Fiber: 3g
- Sugar: 8g
- Sodium: 260mg

## FAQ

### How does the knife-back tomato peeling trick work?

Scraping the skin all over with the back of a knife loosens it from the flesh underneath — the same separation blanching achieves, without the pot of boiling water. Then a shallow cross in the bottom gives you four flaps that peel away in clean quarters.

### Is this just gazpacho?

It is a close cousin — a simplified, drinkable take on the Andalusian cold tomato soup, without the bread that thickens classic gazpacho. Strained fine and served over ice, it drinks like a savory juice, which is exactly the contrast the rich tortilla wants.

### Can I make it ahead?

It is best the day it is made — a few hours in the fridge is fine; give it a stir and fresh ice before serving. The flavors actually round out after an hour of chilling, but past a day the tomato starts tasting flat and the texture separates.

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Source: [Spanish Tomato Refresher — Webspoon World](https://webspoon.world/recipes/spanish-tomato-refresher/)