Summer gazpacho is a refreshing, traditional cold soup perfect for hot days. This version starts with the best ripe tomatoes and fresh summer vegetables, blended into a bright, flavorful soup.
Gazpacho:
When tomatoes are at their peak, gazpacho is one of the easiest and most satisfying ways to enjoy them. This chilled soup blends tomatoes with cucumber, bell pepper, onion, garlic, olive oil and red wine vinegar for a light, vibrant dish that’s ideal for lunch or a no-cook dinner. It comes together in about ten minutes using a high-powered blender, and then chills for an hour to let the flavors meld.
This recipe draws from the classic Spanish preparation while keeping the ingredient list simple and fresh. Avoid dried herbs or shelf-stable substitutes — fresh produce is what makes this soup sing. You can serve gazpacho straight from the blender or pass it through a fine mesh strainer for a silkier texture. If you prefer a bit more substance, serve it alongside warm bread rather than blending bread into the soup, which can dull the tomato flavor.
Notes on ingredients:
- Tomatoes: Any ripe tomatoes will work. You’ll need about 2 pounds (4–5 large tomatoes). Choose very red, juicy tomatoes for the best flavor.
- Onion: Green onions are preferred here because they provide a milder, fresher bite. Use both the white and green parts of scallions. If you prefer a stronger flavor, substitute up to 1/4 cup red onion.
- Vinegar: Red wine vinegar gives the best balance for this soup. Other acids were tested, but red wine vinegar helps the finished dish taste like gazpacho rather than salsa.
- Bread: Some traditional recipes add bread to the blender, but I prefer to skip it so the tomato flavor remains front and center. Serve crusty bread on the side for dipping if you like.
- Seeding: I usually blend the whole tomatoes and cucumber, then strain the soup through a fine mesh to remove seeds and skins. If you don’t have a strainer, seed the tomatoes and cucumber before blending.
Enjoy!
~Nichole
Summer Gazpacho Recipe
Ingredients
- 2 Pounds Tomatoes, tops removed and cut into quarters
- 1 Medium Cucumber, peeled and cut into chunks
- 1 Medium Red Bell Pepper, cored and cut into chunks
- 1/4 Cup Green Onion, green and white parts
- 1 Clove Garlic
- 1/3 Cup Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1/2 teaspoon Cumin
- Salt & Pepper, to taste
- 1 teaspoon Sugar (optional)
- 1–2 teaspoons Hot Sauce (optional)
Instructions
- Add the tomatoes to a high-powered blender and pulse until liquefied. Add the cucumber, bell pepper, green onion, garlic, olive oil, red wine vinegar, cumin, salt and pepper. Blend on high until smooth. Taste and adjust vinegar, cumin, salt or pepper as needed. Add sugar or hot sauce if desired.
- For a smoother texture, set a fine mesh strainer over a large bowl and pour the blended gazpacho through, using a spoon to press the liquid through and discard the solids.
- Chill at least one hour before serving. Store in the refrigerator up to 4 days.
Video
Notes
Note on tomatoes: Any tomato variety works; choose very ripe tomatoes for the best flavor.
Note on onion: Use both the white and green parts of green onions for a mild, fresh flavor. If you prefer a stronger bite, substitute up to 1/4 cup red onion.
Nutrition
Nutrition information is an estimate and should be used as a guide.