Cold Gazpacho Soup
A refreshing and vibrant chilled Spanish soup that captures the essence of peak summer tomatoes and crisp vegetables.
Ingredients
- •2.5 lbs (1.2kg) ripe Roma or vine tomatoes, cored and roughly chopped
- •1 large cucumber, peeled and chopped
- •1 medium green bell pepper, seeded and chopped
- •1/2 small 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
- •1/4 teaspoon freshly ground black pepper
- •1/4 cup fresh basil leaves or parsley for garnish
Instructions
- 1
Place the chopped tomatoes, cucumber, bell pepper, onion, and garlic into a large blender or food processor.
- 2
Add the olive oil, vinegar, salt, and pepper to the vegetable mixture.
- 3
Blend on high speed until the mixture is completely smooth, or leave it slightly textured if you prefer a more rustic consistency.
- 4
Taste the soup and adjust the seasoning with more salt or vinegar if needed.
- 5
Transfer the soup to a sealed container and refrigerate for at least 30 minutes, though 2 hours is ideal to allow the flavors to meld.
- 6
Serve chilled in bowls, garnished with a drizzle of olive oil and fresh herbs.
💡 Chef tips
- For a silky smooth texture, pass the blended soup through a fine-mesh sieve before chilling.
- If you are in a rush, place the soup in the freezer for 15 minutes to chill it quickly before serving.
- Gazpacho tastes even better the next day, so feel free to make it up to 24 hours in advance.
✅ How it should turn out
The finished gazpacho should be a vibrant red color with a refreshing, tangy aroma and a perfectly balanced flavor that is savory, bright, and cooling.