A SUMMER STAPLE: MY GAZPACHO RECIPE IS A MUST-MAKE FOR HOT DAYS
During the height of summer when it feels too hot to turn on your oven, gazpacho is always the answer. Packed with fresh veggies and served cold, this refreshing soup is the tastiest way to cool off during the hot weather months. It’s best enjoyed in late summer, when the star of the show—sweet, juicy tomatoes—are at their peak. Ready in just 30 minutes, it just might be the easiest (and most flavorful) way to keep your cool.
What People Are Saying:
“This was insanely easy and quick (took me 10 minutes) and is DELISH. Recipe is great by itself or with whatever additions you care to add. A summer staple!!” - PurpleBowtie
What Is Gazpacho?
Popular in Spain, gazpacho is a chilled soup that was made to be devoured on a hot summer day. Traditionally centering around tomatoes, cucumbers, and bell peppers, gazpacho can vary based on the fruit or veggie of choice (looking at you, watermelon gazpacho). Regardless of your gazpacho focus, it couldn’t be easier to make: the ingredients are blended until smooth, then refrigerated until chilled. The result is an ultra-refreshing lunch, snack, or even a beverage (don’t judge!) to cool down with on the hottest of days.
How To Make Gazpacho
INGREDIENTS
- Tomatoes: Because tomatoes are the star of this no-cook soup, my favorite time to enjoy it is late summer when tomatoes are at their peak juicy sweetness. If you're really yearning for a bowl of gazpacho in the dead of winter, I highly recommend that you use grape or cherry tomatoes. Even in those off-seasons, these mini tomatoes tend to be more consistent in their sweetness and juicy flavors than their bigger counterparts.
- Cucumbers & Red Bell Pepper: My version also uses red bell pepper and cucumbers to really up that summer cornucopia flavor. Use Persian cucumbers, peeled and chopped. I recommend saving a few pieces to top your soup with.
- Garlic: A little bit of garlic will tie all of the flavors together and add that sharp flavor that only garlic can do.
- Vinegar: You can use red wine vinegar or sherry vinegar here. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste. If you like it a bit more tart, slip in a teaspoon at a time until it tastes right to you.
- Basil: A little bit of fresh basil on top will add that final boost of freshness.
STEP-BY-STEP INSTRUCTIONS
To make gazpacho, simply add your tomatoes, cucumber, red bell pepper, garlic, vinegar, and water to a food processor or blender, and blend until smooth. For the creamiest soup, use a high-powered blender. The higher the horsepower, the finer the blend; the longer you blend, the more air is incorporated into the mix.
Once it is smooth and combined, give it a taste. Season with salt and pepper, and add a bit more vinegar if it’s lacking. This is where you can fully adjust the flavor based on taste, so adjust based on what you feel it needs! Once it is to your tastes, cover it and put it in the fridge to chill until you’re ready to serve.
Now, here comes the optional part: I love to serve my gazpacho with toasted bread, and while the gazpacho chills, it's the perfect time to make it. If you choose to do the same, heat a skillet over medium heat, and add enough oil to cover the bottom of the pan. Add thick slices of country bread (or whatever you prefer), and toast until golden and crisp on both sides.
Once your gazpacho is chilled, it's time to serve. Divide among bowls, and top with cucumber, halved cherry tomatoes, fresh basil, and a drizzle of olive oil.
The full list of ingredients and directions can be found in the recipe below.
Gazpacho Variations
We modeled this recipe after traditional gazpacho, but you can experiment with your favorite summer produce! Honestly, whatever is fresh in the garden will likely go well here. If you need some new gazpacho ideas, here are a couple of our favorites:
How To Serve Gazpacho
You can top your gazpacho with whatever you like, from creamy burrata to crispy roasted chickpeas. Instead of serving the gazpacho alongside toasted bread, you could also use homemade croutons. Tip: When making them, be generous with the amount of oil you pour into the pan—the more oil, the richer and crispier your croutons. While this soup is a satisfying starter or snack on its own, serve it with crusty sourdough bread, socca, or a veggie side like grilled carrots or grilled corn salad for a refreshing summer dinner.
Storage
If you have any leftovers or want to make this ahead, gazpacho stores well in an airtight container in the fridge for 2-3 days.
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Yields: 3 servings
Prep Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 2 lb.
tomatoes, quartered
- 2
Persian cucumbers, peeled and chopped, plus more chopped for serving
- 1/2
red bell pepper, chopped
- 1
clove garlic, roughly chopped
- 2 tbsp.
red wine vinegar or sherry vinegar
- 1/2 c.
water
- 1/3 c.
extra-virgin olive oil, plus more for pan and garnish
Kosher salt
Freshly ground black pepper
- 2
thick slices country bread
- 6
cherry tomatoes, halved, for topping (optional)
- 2 tbsp.
thinly sliced basil
Directions
- Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
- Meanwhile, in a large skillet over medium heat, add enough oil to coat the bottom of the pan. Add bread and cook until golden and crisp on the bottom, 1-2 minutes. Flip bread to other side and cook until crisp, 1-2 minutes more. Remove from pan and let cool.
- To serve, divide soup among bowls and top with cucumber, tomatoes (if using), basil, and a drizzle of oil.
