Chilled Gazpacho
Ingredients
- 2 lbs ripe Roma or vine-ripened tomatoes roughly chopped, about 6–7 medium tomatoes
- 1 large English cucumber peeled and roughly chopped, reserve a small piece for garnish
- 1 large red bell pepper seeds and core removed, roughly chopped
- 2 cloves garlic peeled
- ¼ cup extra-virgin olive oil plus more for drizzling
- 3 tablespoons sherry vinegar or red wine vinegar
- ½ small red onion roughly chopped
- 1 teaspoon fine sea salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 slice day-old crusty bread optional, for body; omit for gluten-free
- ¼ teaspoon smoked paprika optional
- finely diced cucumber
- finely diced tomato
- finely diced red onion
- fresh basil or chives
- drizzle of extra-virgin olive oil
- crusty croutons (optional)
Instructions
- Roughly chop the tomatoes, cucumber, red bell pepper, and red onion into large chunks. No need to be precise — everything is going in the blender. If using the optional bread, tear it into pieces and soak it in a small bowl with 2 tablespoons of water for 5 minutes.
- For the coldest, most refreshing result, refrigerate your chopped vegetables for at least 30 minutes before blending, or use vegetables that have been chilled overnight in the fridge.
- Add the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, and soaked bread (if using) to a high-powered blender. Start blending on low speed, then gradually increase to high. Blend for a full 90 seconds to 2 minutes until very smooth.
- With the blender running on low, slowly stream in the extra-virgin olive oil through the blender lid opening. This helps emulsify the oil into the soup for a silkier texture.
- Add the sherry vinegar, sea salt, black pepper, and smoked paprika (if using). Blend for another 20–30 seconds. Taste and adjust seasoning as needed.
- For a silky, restaurant-style texture: pour the blended soup through a fine-mesh sieve into a large bowl or pitcher, pressing gently with a spatula. Discard the solids. For a heartier, more rustic texture, skip this step entirely.
- Transfer the gazpacho to a sealed container or pitcher and refrigerate for a minimum of 2 hours, or ideally overnight. The flavor improves significantly as it rests.
- Before serving, stir the gazpacho well and taste again — cold temperatures dull seasoning, so add a little more salt and a small splash of vinegar if needed.
- Pour into chilled bowls or glasses. Top with finely diced cucumber, tomato, and red onion. Finish with a generous drizzle of your best extra-virgin olive oil, a few fresh basil leaves or snipped chives, and croutons if using. Serve immediately.
Notes
Make Ahead: Gazpacho tastes best made at least 2 hours ahead, and ideally the night before. The flavors deepen and meld beautifully with time. Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving. Do not freeze. Tomato Tip: Use the ripest, most flavorful tomatoes available. Peak-season heirloom or vine-ripened tomatoes produce the most vibrant, flavorful result. Vinegar: Sherry vinegar is traditional and provides the most nuanced flavor. Red wine vinegar is a good substitute. Apple cider vinegar works in a pinch but will change the flavor profile slightly. Texture: For a silkier soup, strain through a fine-mesh sieve. For a chunkier texture, blend less and skip straining. Serving Suggestion: Serve in chilled bowls or even tall glasses as a refreshing starter shot.