In the dog days of summer, we’re grateful for this easy gazpacho recipe, which comes together quickly in a blender, no cooking necessary. The raw preparation, however, means there’s no hiding behind substandard tomatoes—and you’ll want at least two varieties for this recipe, heirlooms for the base and cherry tomatoes for the garnish. If you aren’t making the soup the same day you buy your tomatoes, be sure to store them on the counter (rinse them first to prevent fruit flies) to preserve their flavor.
The best gazpacho is served ice-cold, so after blending, chill your soup for at least an hour. When you’re ready to eat, feel free to play around with the garnishes. Chop up some fresh tomatoes, English cucumbers, and red peppers—the same veggies that went into the soup base—for texture. Or toss on some croutons for crunch or pickled red onions for bite. For a party appetizer, you may want to serve the soup in shot glasses with just a drizzle of extra-virgin olive oil and a fresh grinding of black pepper. And if you’re in the mood for something even bolder, this watermelon gazpacho with kimchi is a vibrant, kicky alternative.
Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.
Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.
Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.
Do Ahead: Gazpacho can be made 1 day ahead; cover and chill.
Editor’s note:This recipe was originally published on August 8, 2016.
How would you rate Gazpacho?
Leave a Review
Reviews (12)Back to Top
This recipe is nice but not quite as good as earlier offerings from the old Gourmet or Cooks
Delicious. Finished mine with basil, mint and a bit of feta
New York, NY
One word - YUMM! I'm sad i made this in Sept instead of earlier in the summer so we could enjoy it all summer long. It will definitely be on regular rotation next summer! Super easy to make and added some boiled shrimp to make it a complete meal. I think it would also be really great topped with some chopped avocado.
This gazpacho is delicious, refreshing, and super easy! I stayed close to the measurement of ingredients called for but I'm sure it would be great with a bit of mix and match using what you have in the fridge and the pantry as long as you have great tomatoes and maintain the allium/pepper components.
Our Spanish gazpacho it’s made with white vinegar, not with red
Love this recipe! Added some crispy chickpeas and it was so bright and delicious.
I spiced mine up with a whole serrano pepper and a little crab meat.
Flower Mound, TX
This gazpacho is like tomato-summer water, in a good way. The straining removes all chunks from the soup, so it’s closer to juice than what I think of as soup. Great flavor, especially after a day or so.
This was totally delish.
One question. What is the benefit of pre marinating the ingredients whole? I always blend and then let chill in the fridge for a couple of hours.
OMG can you have any more ads on your site?!?! Its giving me an aneurysm!