As we’re going through a nasty heatwave, we naturally crave lighter and refreshing meals, while keeping the stove and oven switched off as much as possible. It’s no wonder that we look to Mediterranean cuisines for inspiration — people there have lived for generations in a warm climate and developed simple, flavorful recipes perfectly adapted to hot summer days.
Luckily for us, this is also the peak season for garden tomatoes — sweet, juicy, and full of flavor. One of the perfect recipes for this season is gazpacho, the classic chilled Andalusian tomato soup: simple, quick, and incredibly refreshing.
It also helps that we have the right tools at home: a blender and a large food processor. With them, preparing gazpacho is straightforward and almost effortless.
For an authentic and delicious gazpacho, the choice of vegetables is essential. Because this chilled soup isn’t cooked, every ingredient keeps its natural taste and directly influences the final flavor.
First of all, you’ll need ripe, sweet, and juicy tomatoes, ideally from a local market or straight from the garden. Firm, watery supermarket tomatoes often lack flavor and can make the soup taste bland.
Cucumbers should be fresh, with thin skin and few seeds. If they are larger, it’s best to peel them and remove the seeds to keep the soup smooth. Some cucumbers can be bitter—if that’s the case, avoid them, as they can overpower the taste of your gazpacho.
Bell peppers also play an important role. They must be fresh, with no bitter or hot taste, especially if there are children at the table. Traditionally, green bell peppers are used, but red or yellow ones work just as well.
Finally, no gazpacho is complete without extra virgin olive oil and a splash of vinegar. Traditionally in Andalusia, cooks use sherry vinegar (vinagre de Jerez), which brings the perfect balance of acidity. If you can’t find it, white or red wine vinegar is a good substitute. Just make sure to avoid balsamic vinegar, as it will alter both the color and the flavor of the soup.
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Ingredients
- 1 kg (2.2 lbs) ripe tomatoes
- 1 medium cucumber
- 1/2 green bell pepper
- 1/4 medium onion
- 1–2 garlic cloves
- 50 ml (about 3 ½ tbsp) extra virgin olive oil
- 1–2 tbsp sherry vinegar (or substitute with red/white wine vinegar)
- Salt and pepper, to taste
Instructions
Wash the tomatoes, cucumber, and bell pepper thoroughly.
Cut the tomatoes in half, remove the hard core, then chop them into small pieces. Place them in a blender or a food processor (be careful not to exceed the maximum fill line).
Peel the cucumber. Reserve about one quarter and cut it into small cubes for garnish. Chop the rest and add it to the tomatoes.
Clean the bell pepper by removing the seeds and white ribs, cut it into chunks, and add it to the blender.
Peel the onion and garlic cloves, then add them to the rest of the vegetables.
Add the olive oil. Blend until smooth and creamy.
Add the vinegar. Since tomatoes can vary in sweetness and acidity, start with one tablespoon, blend again, taste, and add more if needed.
Season with salt and pepper to taste.
Chill the gazpacho in the refrigerator for at least two hours, so the flavors can fully develop.
Serve cold, garnished with cucumber cubes and a drizzle of extra virgin olive oil.
Notes
In some variations of gazpacho, a slice of bread (only the soft inside) is added to give the soup a thicker, creamier texture. On the other hand, if your gazpacho turns out too thick, you can simply add a little cold water to thin it down until you reach the desired consistency.
If the tomatoes are very acidic (sour), you can add a teaspoon of brown sugar to correct the acidity.