Summer Gazpacho
This chilled summer soup blends the juiciest, ripest tomatoes with crisp, refreshing cucumbers for a vibrant, sun-soaked flavor. Smooth and nourishing, it’s a cool, effortless dish that feels as familiar as a smoothie yet carries the depth of fresh garden produce. Perfect for a quick, revitalizing meal on a warm day.
Ingredients
- About 2 pounds ripe red tomatoes cored and roughly cut into chunks. The better your tomato, the better the gazpacho
- 1 yellow or red pepper cored seeded and roughly cut into chunks
- 1 cucumber about 8 inches long, peeled and roughly cut into chunks.
- 1/2 small red chile pepper seeded. If it’s really hot, you could use a little less.
- 1 green onion washed and trimmed
- 2 teaspoons sherry vinegar more to taste
- Salt and pepper
- ½ cup extra-virgin olive oil more to taste, plus more for drizzling
Instructions
- Combine tomatoes, pepper, cucumber, chile, Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- OPTIONAL STEP: Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
- Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. A few drops of olive oil on top are a nice touch.
Tried this recipe?Let us know how it was!
