Gazpacho (Spanish Chilled Tomato Soup)
The secret to great gazpacho is ripe, in-season tomatoes and a generous pour of olive oil. No heat touches this soup — it's blended raw, chilled until icy cold, and served straight from the fridge. It's the ultimate heat-wave dinner: hydrating, bright with sherry vinegar, and deeply satisfying. Make it in the morning so the flavors meld by dinnertime.
Dinner · No-Cook, Vegan • 15 min + chill
Servings:4 servings
Ingredients
- 2½ pounds ripe tomatoes (about 6 medium), cored and roughly chopped
- 1 English cucumber, peeled and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- ½ small red onion, roughly chopped
- 2 cloves garlic, smashed
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional, for depth)
- For serving: diced cucumber, diced red bell pepper, croutons, fresh basil or parsley, and a drizzle of olive oil
Steps
- Combine tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, sherry vinegar, salt, black pepper, and smoked paprika (if using) in a blender or large food processor. Blend on high until completely smooth — about 1 to 2 minutes. Work in batches if needed.
- Taste and adjust seasoning. Gazpacho needs generous salt to bring the tomato flavor forward — don't be shy. Add more vinegar for brightness or a splash of water if it's too thick.
- Transfer to a large bowl or pitcher, cover, and refrigerate for at least 2 hours (or up to 24 hours). The longer it chills, the better the flavors meld.
- Before serving, taste again — cold dulls salt, so you may need an extra pinch. Ladle into chilled bowls and top with diced cucumber, bell pepper, croutons, fresh herbs, and a generous drizzle of olive oil.
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