Easy Summer Gazpacho
Jul 11, 2024
By Sarah Mastracco
Serves 4 (makes 6 cups)
This summer gazpacho is a vibrant, refreshing dish that perfectly captures the essence of the season. Bursting with the flavors of ripe tomatoes and crisp cucumbers, this chilled soup is both nourishing and invigorating. Ideal for hot days, it’s a no-cook recipe that allows you to enjoy the best of summer's bounty with minimal effort. Whether served as a starter or a light main course, this gazpacho is sure to become a seasonal favorite.
Prep Time: 10 minutes
Total Time: 10 minutes plus 2 hours chilling
Ingredients:
2 pounds ripe tomatoes, cored and roughly chopped
1 medium cucumber (about 12 ounces), peeled, seeded, and roughly chopped
1 small shallot, peeled and roughly chopped
1 clove garlic, peeled and smashed
Kosher salt
Ground black pepper
1 ½ cups tomato juice
2 tablespoons extra-virgin olive oil
3 tablespoons sherry or red wine vinegar, plus more to taste
Toppings (optional):
Chopped fresh herbs (basil, cilantro, parsley)
Diced avocado
Pinch flaky sea salt
Drizzle of extra-virgin olive oil
Instructions:
In a food processor, pulse to chop the tomatoes, cucumbers, shallots, garlic, 1 teaspoon salt and 1/4 teaspoon pepper until the vegetables are diced small, or until they reach your desired consistency to give the soup a bit of texture. Remove about 1 cup of the vegetables and set aside in a large bowl.
Add 1/2 cup tomato juice, olive oil and red wine vinegar to the food processor with the remaining vegetables and puree until the mixture is completely smooth.
Pour the blended soup into the large mixing bowl with the reserved chopped vegetables and the remaining 1 cup of tomato juice. Stir well to combine and season to taste with salt, pepper and a splash of red wine vinegar if needed. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld together.
Before serving, taste and adjust the seasoning with salt and pepper if necessary. Ladle the chilled gazpacho into bowls and top with chopped fresh herbs. Add chopped avocado, a pinch of flaky sea salt and a drizzle of olive oil if desired.
Cook's Notes:
Use the Freshest Ingredients: To capture the essence of summer, use the freshest, ripest tomatoes and cucumbers available. This ensures maximum flavor and nutritional value.
Customize the Texture: Adjust the texture to your liking by pulsing the vegetables more or less in the food processor. Some prefer a chunkier texture, while others like it completely smooth.
Chill Thoroughly: Allow the gazpacho to chill for at least 2 hours. This not only makes it refreshing but also helps the flavors meld together.
Taste and Adjust: Before serving, taste the gazpacho and adjust the seasoning as needed. A little extra vinegar, salt, or pepper can elevate the flavors.
Add Toppings: Enhance the nutritional value and taste by adding toppings like diced avocado, which adds healthy fats and creaminess, or a pinch of flaky sea salt and a drizzle of extra-virgin olive oil for a gourmet touch.
