In the dog days of summer, we’re grateful for this easy gazpacho recipe, which comes together quickly in a blender, no cooking necessary. The raw preparation, however, means there’s no hiding behind substandard tomatoes—and you’ll want at least two varieties for this recipe, heirlooms for the base and cherry tomatoes for the garnish. If you aren’t making the soup the same day you buy your tomatoes, be sure to store them on the counter (rinse them first to prevent fruit flies) to preserve their flavor.
The best gazpacho is served ice-cold, so after blending, chill your soup for at least an hour. When you’re ready to eat, feel free to play around with the garnishes. Chop up some fresh tomatoes, English cucumbers, and red peppers—the same veggies that went into the soup base—for texture. Or toss on some croutons for crunch or pickled red onions for bite. For a party appetizer, you may want to serve the soup in shot glasses with just a drizzle of extra-virgin olive oil and a fresh grinding of black pepper. And if you’re in the mood for something even bolder, this watermelon gazpacho with kimchi is a vibrant, kicky alternative.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.
Step 2
Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.
Step 3
Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.
Do Ahead: Gazpacho can be made 1 day ahead; cover and chill.
Editor’s note: This recipe was originally published on August 8, 2016.
