Chilled Tomato Gazpacho (Printable Version)
Refreshing Spanish cold soup with ripe tomatoes, fresh vegetables, and herbs
# What You Need:
→ Vegetables
01 - 1 3/4 pounds 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 tablespoons fresh parsley or cilantro, roughly chopped
→ Liquids and Oils
07 - 4 tablespoons extra-virgin olive oil
08 - 2 tablespoons sherry vinegar or red wine vinegar
09 - 1 cup cold water
→ Seasonings
10 - 1 teaspoon sea salt, or to taste
11 - 1/2 teaspoon 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 extra-virgin olive oil
# How to Make It:
01 - Combine the tomatoes, cucumber, red bell pepper, onion, garlic, and parsley or cilantro in a blender or food processor. Pulse until mostly smooth, leaving some texture if desired.
02 - Add the olive oil, vinegar, cold water, salt, and pepper to the blender. Blend again until thoroughly combined and the mixture is uniform.
03 - Taste the gazpacho and adjust the seasoning as needed. Add a splash more vinegar for brightness or additional water for a thinner consistency.
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 and the flavors have melded together.
06 - Stir the gazpacho well 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 Advice:
01 -
- There is zero cooking involved, which means your kitchen stays cool and you stay sane when temperatures climb above ninety.
- The flavor actually improves as it sits, so making it ahead feels like a gift to your future self.
- It uses up an absurd amount of ripe produce, which is exactly the problem most of us have in August.
02 -
- Chilling is not optional because warm gazpacho tastes like a sad smoothie and defeats the entire purpose of the dish.
- Use only peak season tomatoes since pale, out of season ones will produce a soup that tastes like nothing no matter how much salt you add.
03 -
- Let the blended soup rest for ten minutes before chilling so you can taste it accurately when it is closer to room temperature.
- A tiny pinch of cumin added with the salt gives the soup a warm background note that most people cannot identify but everyone notices.