Summer Tomato Gazpacho
A refreshing cold Spanish soup made with ripe tomatoes, cucumbers, and bell peppers.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 2 lbs ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
- 1/4 cup fresh basil leaves
Nutrition Facts
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Instructions
Prepare the vegetables: Roughly chop the tomatoes, cucumber, bell pepper, and red onion. Mince the garlic cloves.
Blend the base: In a blender, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until smooth.
Season the soup: Add the olive oil, sherry vinegar, salt, and black pepper to the blender. Blend again until well combined.
Adjust consistency: Pour in cold water gradually while blending until you reach your desired soup consistency.
Chill the soup: Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours or until thoroughly chilled.
Serve: Ladle the chilled gazpacho into bowls. Drizzle with extra olive oil and garnish with fresh basil leaves before serving.
Chef's Tips
- Tomato Selection: Use the ripest, juiciest tomatoes you can find for the best flavor.
- Chilling Time: For optimal flavor, make the gazpacho a day ahead and let it chill overnight.
- Texture Options: For a chunkier gazpacho, reserve some chopped vegetables to stir in after blending.
- Serving Suggestion: Serve with crusty bread or garlic croutons for added texture.
- Variation: Add a dash of hot sauce or a chopped jalapeño for a spicy kick.
- Storage: Gazpacho keeps well in the refrigerator for up to 3 days in an airtight container.
