Fresh Chilled Gazpacho Recipe with Juicy Tomatoes
A refreshing and easy-to-make chilled soup featuring ripe tomatoes, crisp cucumber, and a hint of garlic, perfect for hot summer days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Spanish
Ingredients
Scale
- 6 large ripe tomatoes (about 2 lbs / 900g), plum or Roma
- 1 medium cucumber, peeled and seeded
- 1 medium red bell pepper
- ½ small red onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil (60 ml)
- 2 tablespoons sherry vinegar
- 1 teaspoon sea salt, plus to taste
- ½ teaspoon freshly ground black pepper
- Optional: fresh herbs like basil or parsley for garnish
Instructions
- Prep the vegetables by roughly chopping the tomatoes, cucumber, bell pepper, and red onion.
- Add the tomatoes, cucumber, bell pepper, red onion, and garlic to a blender. Pulse a few times to break down chunks, then blend until desired texture is reached. Add ¼ cup cold water if mixture is too thick.
- Pour the blended mixture into a large bowl. Stir in olive oil, sherry vinegar, sea salt, and black pepper. Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 2 hours, ideally 4 hours, to chill and develop flavors.
- Before serving, stir the gazpacho well, adjust seasoning if necessary, and garnish with fresh herbs or a drizzle of olive oil.
Notes
For a smoother texture, strain the soup through a fine mesh sieve after blending. Add ice cubes before blending if serving immediately but avoid watering down the flavor. Peeling tomatoes is optional and can be skipped to retain nutrients and rustic texture. Adjust vinegar and salt to taste. Chilling is essential for best flavor.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 90
- Sugar: 6
- Sodium: 400
- Fat: 6
- Saturated Fat: 0.8
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
Keywords: gazpacho, chilled soup, summer soup, tomato soup, easy gazpacho, healthy soup, vegan soup, gluten-free soup