Classic Cold Gazpacho Soup
A refreshing and vibrant chilled soup that perfectly captures the essence of sun-ripened summer tomatoes and crisp garden vegetables.
Ingredients
- •2.5 lbs (1.2kg) ripe Roma tomatoes, roughly chopped
- •1 large cucumber, peeled and chopped
- •1 medium green bell pepper, seeded and chopped
- •1/2 medium red onion, chopped
- •2 cloves garlic, peeled
- •1/4 cup extra virgin olive oil
- •2 tablespoons sherry vinegar or red wine vinegar
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1/4 cup fresh basil leaves, plus more for garnish
Instructions
- 1
Combine the chopped tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, pepper, and basil in a large bowl and toss to coat.
- 2
Cover the bowl and let the mixture marinate at room temperature for 30 minutes to allow the flavors to meld.
- 3
Transfer the mixture in batches to a high-speed blender and process until completely smooth.
- 4
For a refined texture, pass the blended soup through a fine-mesh sieve into a clean container, pressing down with a spatula to extract all the juices.
- 5
Cover and refrigerate the soup for at least 2 hours, or until thoroughly chilled before serving.
- 6
Taste and adjust seasoning with additional salt or vinegar if necessary, then serve in chilled bowls garnished with a drizzle of olive oil and fresh basil.
💡 Chef tips
- For the best flavor, use the ripest tomatoes you can find; if they are slightly out of season, add a pinch of sugar to balance the acidity.
- The soup tastes even better the next day, so feel free to make it up to 24 hours in advance and store it in an airtight container in the refrigerator.
- If you prefer a chunkier texture, reserve a small amount of the diced vegetables before blending and stir them back into the soup after straining.
✅ How it should turn out
The finished gazpacho should be a vibrant, velvety red soup with a bright, tangy aroma and a refreshing, savory taste that leaves a clean finish on the palate.