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
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
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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.
Tips & Variations
Make Ahead
Gazpacho is designed for making ahead. Prepare up to 24 hours in advance and keep refrigerated. The flavor deepens overnight. Stir well before serving.
Storage
Refrigerate in an airtight container for up to 4 days. Do not freeze — the texture breaks. If it separates slightly during storage, a quick stir or re-blend brings it back. Leftover gazpacho makes an excellent base for a Bloody Mary.
Substitutions
No sherry vinegar? Use red wine vinegar, white wine vinegar, or a squeeze of lemon juice. Yellow or orange bell peppers work fine. For a spicier version, add a seeded jalapeño or a pinch of cayenne. Cherry tomatoes are fantastic when peak-season Romas aren't available — they're naturally sweeter and need less salt.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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