Chilled Tomato Gazpacho (Printable Version)
Refreshing Spanish cold soup with ripe tomatoes and fresh vegetables, perfect for summer dining.
# What You Need:
→ Vegetables
01 - 1 lb 12 oz ripe tomatoes, cored and roughly chopped
02 - 1 medium cucumber, peeled, seeded, and chopped
03 - 1 medium red bell pepper, seeded and chopped
04 - 1 small red onion, peeled and chopped
05 - 2 garlic cloves, peeled
06 - 2 tbsp fresh parsley or cilantro, roughly chopped
→ Liquids & Oils
07 - 4 tbsp extra-virgin olive oil
08 - 2 tbsp sherry vinegar or red wine vinegar
09 - 1 cup cold water
→ Seasonings
10 - 1 tsp sea salt, or to taste
11 - ½ tsp freshly ground black pepper
→ Optional Garnishes
12 - Diced cucumber
13 - Diced red bell pepper
14 - Chopped fresh herbs
15 - Croutons (omit for gluten-free)
16 - Drizzle of olive oil
# How To Make:
01 - Combine the tomatoes, cucumber, red bell pepper, onion, garlic, and parsley or cilantro in a blender or food processor. Blend until mostly smooth.
02 - Pour in the olive oil, vinegar, and cold water. Season with salt and pepper. Blend again until thoroughly combined and the mixture is uniform.
03 - Taste the gazpacho and adjust the seasoning as needed. Add a splash more vinegar for brightness or additional water for a thinner consistency.
04 - Pass the soup through a fine-mesh sieve to remove any remaining solids for a smoother, more refined texture. This step is optional if you prefer a rustic consistency.
05 - Transfer the gazpacho to a covered container and refrigerate for at least 2 hours until well chilled and the flavors have melded together.
06 - Stir the gazpacho before serving. Ladle into chilled bowls and top with your choice of diced cucumber, diced red bell pepper, chopped herbs, croutons, or a drizzle of olive oil.
# Expert Advice:
01 -
- No cooking required, which means your kitchen stays cool and you stay sane on the hottest days of summer.
- It uses raw vegetables at their absolute peak, so every spoonful bursts with the kind of flavor you simply cannot buy in a can.
- The recipe forgives almost everything: rough chopping, imprecise measurements, even a missing ingredient or two.
02 -
- Underripe tomatoes will give you a watery, bland soup that no amount of salt or vinegar can rescue.
- The soup tastes dramatically different after chilling, so never judge it from the blender.
03 -
- Blend in batches if your blender is small since overfilling leads to uneven texture and potential messes.
- A tiny pinch of cumin added with the seasonings is the secret weapon my friend Miguel swears by, and after trying it I will never go back.