Chilled Tomato Gazpacho (Printable version)
A vibrant Spanish chilled soup blending ripe tomatoes, fresh vegetables, and herbs. Ideal for summer dining or light appetizers.
# What You’ll Need:
→ Vegetables
01 - 1 ¾ lb 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 It:
01 - Place the tomatoes, cucumber, red bell pepper, onion, garlic, and parsley or cilantro into a blender or food processor. Blend until mostly smooth, leaving some texture for body.
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 water if a thinner consistency is desired.
04 - For a smoother, more refined 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. The flavors will meld and develop during this resting period.
06 - Stir the gazpacho before serving. Pour 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 tips:
01 -
- No cooking required, which means your kitchen stays cool and you stay happy on the hottest days of the year.
- It tastes even better on day two, making it the perfect make ahead lifesaver when you have friends coming over.
- The color alone, that deep sunset orange, turns a weeknight dinner into something that feels intentional and beautiful.
02 -
- Underseasoning is the most common mistake because cold temperatures mute flavors dramatically, so add salt generously and taste again after chilling.
- Blending in batches prevents overflow and gives you more control over the final texture, especially with a smaller blender.
03 -
- Soak a small slice of stale bread with the tomatoes before blending if you want a thicker, more traditional Andalusian style soup.
- Always make double because the second batch on day two will taste better than the first batch on day one.