Chilled Tomato Gazpacho (Printable)
A refreshing Spanish cold soup with ripe tomatoes and fresh vegetables, perfect for summer dining.
# What You Need:
→ Vegetables
01 - 28 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 and 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 Cook:
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, cold water, 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 a little water for a thinner consistency.
04 - For a silkier texture, strain 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 until well chilled and the flavors have melded.
06 - Stir the gazpacho before serving. Ladle into chilled bowls and top with your choice of diced cucumber, diced bell pepper, chopped herbs, croutons, or a drizzle of olive oil.
# Expert Tips:
01 -
- No cooking required, which means your kitchen stays cool and you get to feel smug about doing almost nothing.
- It tastes like summer in a bowl and somehow gets better the longer it sits in the fridge.
- Everyone assumes it took real effort, and you never have to correct them.
02 -
- Under ripe tomatoes will give you gazpacho that tastes like disappointment and water. Wait for peak season or roast lackluster ones first.
- Skipping the chill time means eating a lukewarm vegetable smoothie, which is a completely different and much sadder experience.
03 -
- A pinch of cumin or smoked paprika added at the blending stage gives depth without overpowering the fresh tomato flavor.
- Letting the soup rest with a drizzle of olive oil on top forms a slight seal that keeps it tasting vibrant.