Summer Tomato Gazpacho

This vibrant, refreshing chilled soup originated in Spain's sun-drenched Andalusia region and has become a global favorite for hot weather dining. The beauty of this traditional Spanish dish lies not just in its cooling properties but in how it transforms peak-season tomatoes into a silky, flavor-packed meal without generating any kitchen heat.

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Course: Appetizer, Soup

Cuisine: Spanish

Keyword: Gazpacho, Cold Soup, No-Cook, Summer Recipe, Tomato Soup

Prep Time: 15

Cook Time: 0

Chilling Time: 2

Total Time: 2 15

Servings: servings

Calories: 125kcal

Equipment

Blender
Fine Mesh Sieve (Optional)

Ingredients

Main Ingredients

2 pounds ripe tomatoes preferably heirloom varieties
1 medium cucumber peeled and roughly chopped
1 red bell pepper seeded and roughly chopped
1 small red onion peeled and roughly chopped
2 garlic cloves peeled
3 tablespoons extra virgin olive oil Spanish varieties recommended
2 tablespoons sherry vinegar or red wine vinegar
1 slice day-old bread crusts removed and soaked in water
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin

Optional Garnishes

fresh herbs basil, cilantro, or parsley
diced cucumber for garnish
diced bell pepper for garnish
diced red onion for garnish
extra virgin olive oil for drizzling

Instructions

Core and quarter tomatoes (no need to peel them). Remove seeds from bell pepper and rough chop along with cucumber and red onion. Peel garlic cloves.
Remove crusts from bread and tear into small pieces. Soak briefly in water, then squeeze gently to remove excess moisture.
In a high-powered blender, combine tomatoes, cucumber, bell pepper, red onion, garlic, and the soaked bread. Blend on high speed for 30-60 seconds until relatively smooth but still retaining some texture.
With the blender running on medium speed, slowly drizzle in the olive oil to create an emulsion. Add the sherry vinegar, salt, pepper, and cumin. Pulse several more times until just incorporated.
For an ultra-smooth gazpacho, pass the mixture through a fine-mesh sieve (optional).
Transfer gazpacho to a covered container and refrigerate for at least 2 hours, ideally overnight.
Serve in chilled bowls with your choice of garnishes.

Notes

For best flavor development, make this gazpacho at least several hours before serving. The soup actually improves in flavor overnight.

If your tomatoes lack flavor, you can roast them briefly to concentrate their sweetness.

Allow the gazpacho to sit for 10 minutes outside the refrigerator before serving for optimal flavor perception.

Nutrition

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