Gazpacho

On those too-hot days when I just can’t be bothered to add any extra heat in the kitchen, gazpacho is my summer savior. This refreshing soup is best enjoyed in late summer, when the star of the show—sweet, juicy tomatoes—are at their peak. Ready to cool down in the most delicious way? Read on for everything you need to know about this no-cook recipe:

What Is Gazpacho?

Popular in Spain, gazpacho is a chilled soup that was made to be devoured on a hot summer day. Traditionally centering around tomatoes, cucumbers, and bell peppers, gazpacho can vary based on the fruit or veggie of choice (looking at you, watermelon gazpacho). Regardless of your gazpacho focus, it couldn’t be easier to make: the ingredients are blended until smooth, then refrigerated until chilled. The result is an ultra refreshing lunch, snack, or even a beverage (don’t judge!) to cool down with on the hottest of days.

How To Make Gazpacho

INGREDIENTS

• Tomatoes: Because tomatoes are the star of this no-cook soup, my favorite time to enjoy it is late summer when tomatoes are at their peak juicy sweetness. If you're really yearning for a bowl of gazpacho in the dead of winter, I highly recommend that you use grape or cherry tomatoes. Even in those off-seasons, these mini tomatoes tend to be more consistent in their sweetness and juicy flavors than their bigger counterparts.
• Cucumbers & Red Bell Pepper: My version also uses red bell pepper and cucumbers to really up that summer cornucopia flavor. Use Persian cucumbers, peeled and chopped. I recommend saving a few pieces to top your soup with.
• Garlic: A little bit of garlic will tie all of the flavors together, and add that sharp flavor that only garlic can do.
• Vinegar: You can use red wine vinegar or sherry vinegar here. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste. If you like it a bit more tart, slip in a teaspoon at a time until it tastes right to you.
• Basil: A little bit of fresh basil on top will add that final boost of freshness.

STEP-BY-STEP INSTRUCTIONS

To make gazpacho, simply add your tomatoes, cucumber, red bell pepper, garlic, vinegar, and water to a food processor or blender, and blend until smooth. For the creamiest soup, use a high-powered blender. The higher the horsepower, the finer the blend; the longer you blend, the more air is incorporated into the mix.

Once it is smooth and combined, give it a taste. Season with salt and pepper, and add a bit more vinegar if it’s lacking. This is where you can fully adjust the flavor based on taste, so adjust based on what you feel it needs! Once it is to your tastes, cover it and put in the fridge to chill until you’re ready to serve.

Now here comes the optional part: I love to serve my gazpacho with toasted bread, and while it’s chilling is the perfect time to make it. If you choose to do the same, heat a skillet over medium heat, and add enough oil to cover the bottom of the pan. Add thick slices of country bread (or whatever you prefer), and toast until golden and crisp on both sides.

Once your gazpacho is chilled, it's time to serve. Divide among bowls, and top with cucumber, halved cherry tomatoes, fresh basil, and a drizzle of olive oil.

Full list of ingredients and directions can be found in the recipe below.

How To Serve Gazpacho

You can top your gazpacho with whatever you like, from creamy burrata to crispy roasted chickpeas. But, I highly recommend not skipping out on the homemade croutons. Tip: When making them, be generous with the amount of oil you pour into the pan—the more oil, the richer and crispier your croutons. While this soup is a satisfying starter or snack on its own, serve it with crusty sourdough bread, socca, or a veggie side like grilled carrots or grilled corn salad for a refreshing summer dinner.

Storage

If you have any leftovers or want to make this ahead, gazpacho stores well in an airtight container in the fridge for 2-3 days.