Gazpacho Soup Recipe
As summer temperatures rise and the sun beats down, the last thing anyone wants to do is spend hours cooking over a hot stove. This is where gazpacho, the iconic chilled Spanish soup, comes to the rescue.
Equipment
- 1 A Good Blender or Food Processor: This is the main tool. If your appliance is on the smaller side, you may need to blend the soup in batches, which works perfectly fine.
- 2 A Sharp Knife & Cutting Board: For prepping all your beautiful vegetables.
- 3 A Large Bowl & Plastic Wrap/Airtight Container: For chilling the soup in the refrigerator.
- 4 A Fine-Mesh Sieve (Optional): If you prefer an ultra-smooth texture, you can strain the soup after blending to remove any seeds or skins.
Ingredients
Tomatoes (2½ pounds / ~1.1 kg): The star of the show! Use the ripest, juiciest tomatoes you can find. Heirlooms, Romas, or vine-ripened all work beautifully.
English Cucumber (1): Peeled and chopped for the soup base, with a bit reserved and finely diced for a crunchy garnish.
Fresno Chiles (2) or ½ Red Bell Pepper: I love the gentle warmth of Fresnos, but bell pepper keeps it traditional and mild.
Red Onion (¼ small): Rinsing it under cold water before adding tames its sharp bite.
Garlic (2 cloves): For that essential savory depth.
Fresh Cilantro (¼ cup chopped): My non-traditional but beloved herby touch.
Sherry Vinegar or Red Wine Vinegar (3 tablespoons): Provides the classic, refreshing tang.
Instructions
Step 1: Prepare the Garnish. Finely chop about one-quarter of your cucumber and set it aside in a small bowl. This will add a wonderful fresh crunch when serving.
Step 2: Blend Everything. Peel the remaining cucumber and cut it into chunks. Place it in your blender or food processor. Add all the other soup ingredients: chopped tomatoes, Fresno chiles (stemmed and seeded), rinsed red onion, garlic, cilantro, vinegar, olive oil, salt, and pepper.
Step 3: Blend Until Smooth. Secure the lid and blend on high until the mixture is completely smooth and emulsified. This may take a minute or two. If your blender is small, work in batches.
Step 4: Chill Thoroughly. This is the most crucial step. Pour the blended soup into a container, cover, and refrigerate for at least 2 hours, though overnight is even better. This chilling time allows the flavors to meld and develop into something truly special and balanced.
Step 5: Serve and Enjoy. Taste the chilled soup and adjust seasoning if needed. Ladle into bowls or glasses. Top generously with your reserved diced cucumber, cherry tomatoes, fresh herbs, and a final drizzle of olive oil.
Notes
For the best flavor, use very ripe, in-season tomatoes and high-quality extra-virgin olive oil. This gazpacho is best made ahead—chilling for at least 2 hours allows the flavors to fully develop, and it tastes even better the next day. If the soup is too thick after chilling, blend in a small amount of cold water or tomato juice to reach your desired consistency. Adjust vinegar and salt just before serving.