Chilled Tomato Gazpacho (Printable)
A refreshing cold Spanish soup with ripe tomatoes and fresh vegetables, ideal for summer dining.
# What You'll Need:
→ Vegetables
01 - 1 ¾ 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 & Oils
07 - 4 tablespoons extra-virgin olive oil
08 - 2 tablespoons sherry vinegar or red wine vinegar
09 - 1 cup 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
# How to Make It:
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 - Add the olive oil, vinegar, cold water, salt, and pepper to the blender. Blend again until thoroughly combined.
03 - Taste the mixture 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 for a smoother, more refined texture. This step is optional.
05 - Transfer the gazpacho to a covered container and refrigerate for at least 2 hours until well chilled.
06 - Stir the gazpacho before serving. Pour into bowls and top with your choice of diced cucumber, 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 stay sane on even the most brutal summer afternoons.
- The flavor improves dramatically after resting, so you can make it hours ahead and actually enjoy your own gathering.
02 -
- Blending too long can warm the soup from the motor heat, which defeats the purpose of a chilled dish, so pulse in short bursts.
- The soup tastes completely different after two hours of rest compared to when it is freshly blended, so never skip the chilling step.
03 -
- Roasting the garlic beforehand removes its harshness and adds a mellow sweetness that makes the soup more approachable for cautious eaters.
- Letting the chopped vegetables sit with the salt for ten minutes before blending draws out their juices and creates a more flavorful base.