Chilled Tomato Gazpacho (Printable)
Refreshing Spanish cold soup with ripe tomatoes, cucumber, and bell peppers. Perfect summer starter.
# What You'll Need:
→ Vegetables
01 - 1.75 pounds 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 tablespoons fresh parsley or cilantro, roughly chopped
→ Liquids and Oils
07 - 4 tablespoons extra-virgin olive oil
08 - 2 tablespoons sherry vinegar or red wine vinegar
09 - 1 cup plus 2 tablespoons cold water
→ Seasonings
10 - 1 teaspoon sea salt, or to taste
11 - ½ teaspoon 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
# Method:
01 - Combine the tomatoes, cucumber, red bell pepper, onion, garlic, and parsley or cilantro in a blender or food processor. Blend until mostly smooth, leaving some texture if desired.
02 - Add the olive oil, vinegar, cold water, salt, and pepper to the blender. Blend again until all ingredients are thoroughly combined and the mixture is uniform.
03 - Taste the gazpacho and adjust the seasoning as needed. Add an extra splash of vinegar for brightness or a bit more cold water for a thinner consistency.
04 - For a smoother, more refined texture, pass the soup through a fine-mesh sieve, pressing with a spatula to extract as much liquid as possible. This step is optional.
05 - Transfer the gazpacho to a covered container and refrigerate for at least 2 hours, or until completely chilled and the flavors have melded together.
06 - Stir the gazpacho well 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.
# Insider Tips:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay sane during brutal summer heat.
- It doubles as a hydrating drink if you pour it into a glass over ice, and nobody will judge you.
02 -
- Underseasoning is the most common mistake because cold temperatures suppress salt and acid, so always add a little more than you think you need before chilling.
- Adding a small slice of stale bread while blending creates a creamier body without any dairy, a trick I learned from a Spanish cookbook that changed everything about my texture game.
03 -
- Let the blended soup sit at room temperature for ten minutes before chilling so the garlic and onion flavors mellow and marry with the tomatoes rather than punching you in the face.
- Use the best olive oil you own for both blending and finishing because in a raw dish with no heat to hide behind, every single ingredient is exposed and the oil is carrying more weight than you realize.