Summer Gazpacho
Cool, crisp, and bursting with summer flavors, this Gazpacho is your go-to chilled soup for beating the heat. Made with ripe tomatoes, cucumbers, bell peppers, and olive oil, it’s the perfect make-ahead dish for picnics, potlucks, or hot weeknight dinners.
Servings 4
Calories 140kcal
Cost $6–$8
Ingredients
- 6 ripe tomatoes chopped
- 1 medium cucumber peeled and diced
- 1 small red bell pepper chopped
- 1 small green bell pepper chopped
- 1 small red onion chopped
- 2 cloves garlic minced
- 3 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- ½ teaspoon cumin optional for depth
- ½ cup cold water adjust as needed
- Fresh basil or parsley for garnish
- Croutons or diced avocado for topping (optional)
Instructions
- Prep the vegetables: Roughly chop the tomatoes, cucumbers, peppers, onion, and garlic.
- Blend in batches: In a blender or food processor, combine the vegetables with vinegar, olive oil, salt, pepper, cumin, and water. Blend until smooth. You may need to do this in 2–3 batches depending on your blender size.
- Strain (optional): For a smoother texture, pour the blended soup through a fine mesh strainer into a large bowl, pressing to extract liquid.
- Chill thoroughly: Cover the bowl and refrigerate for at least 2 hours, or overnight. The flavors will deepen over time.
- Serve cold: Stir well before serving. Garnish with herbs, croutons, or a drizzle of olive oil.
Notes
- Use ripe tomatoes: The fresher and juicier your tomatoes, the more flavorful your gazpacho will be.
- Chill before serving: Gazpacho must be well chilled to fully develop its flavor and texture.
- Balance acidity: If it tastes too acidic, a pinch of sugar can help mellow it out.
- Adjust thickness: Add more water or even tomato juice for a thinner soup, or reduce liquid for a chunkier style.