Name: Chilled Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 lb ripe tomatoes, chopped; 1 cucumber, peeled and chopped; 1 red bell pepper, chopped; 0.5 red onion, chopped; 2 garlic cloves; 0.25 cup olive oil; 2 tbsp sherry vinegar; 1 tsp kosher salt; 0.5 tsp black pepper

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Chilled Gazpacho

No-CookEasyPrep 15 minCook 0 minServes 6

Cold, bright and garden-fresh — ripe tomatoes blended smooth and served ice cold.

Ingredients

2 lb ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 red bell pepper, chopped
½ red onion, chopped
2 garlic cloves
¼ cup olive oil
2 tbsp sherry vinegar
1 tsp kosher salt
½ tsp black pepper

Steps

Blend the tomatoes, cucumber, bell pepper, onion and garlic until completely smooth.
Add the olive oil, sherry vinegar, salt and pepper and blend again.
Chill at least 1 hour.
Taste, adjust the salt and vinegar, and serve with a drizzle of olive oil.

Serve with: crusty bread and a drizzle of good olive oil.

Chill it at least an hour; gazpacho tastes flat when it is merely cool.

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Tips & mistakes

Use the ripest tomatoes you can find — gazpacho is only as good as the tomatoes, and underripe ones make it sharp and thin.
Blend it completely smooth, then taste before chilling: cold dulls salt and acid, so season boldly while it is still at room temperature.
Chill at least an hour; lukewarm gazpacho tastes flat no matter how good the ingredients are.
Strain it if you want it silky — a quick pass through a fine sieve removes skins and seeds and gives a restaurant-smooth texture.

Frequently asked questions

Can I use canned tomatoes? In a pinch, yes: use good whole peeled tomatoes, drained, and add a little extra vinegar. The result is less bright than fresh summer tomatoes, but it works in winter when fresh ones are pale.

How long does it keep? 2 days in the fridge in a sealed container; stir before serving. The flavors actually improve overnight as the garlic and vinegar mellow into the tomatoes.

What can I serve with it? Crusty bread, a drizzle of olive oil and diced cucumber on top are the classics. A soft-boiled egg on the side also turns it into a light lunch.

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