Summer Gazpacho

5 from 2 votes

This incredibly delicious and refreshing summer gazpacho is exactly what you need if you 1: have an abundance of tomatoes or cucumbers, 2: want a soup but it's too hot out to cook anything 3: love food!

Prep Time10

Cook Time0

Chilling Time6

Total Time6 10

Course: Soup

Cuisine: Spanish

Servings: people

Author: Gaby Dalkin

Ingredients

2 pounds RIPE red tomatoes (see note below) cored and roughly cut into chunks
1 yellow bell pepper cored, seeded and roughly cut into chunks
1 long hot house cucumber peeled and roughly cut into chunks (about 1 ½ cups worth)
1 small yellow onion peeled and roughly cut into chunks
2 cloves garlic peeled
2 tablespoons fresh chives, snipped
2 tablespoons fresh basil
2 teaspoons red wine vinegar plus more to taste
kosher salt to taste and a little freshly cracked black pepper if you prefer
½ cup extra-virgin olive oil plus more to taste, and for drizzling

Instructions

In a blender, combine the tomatoes, pepper, cucumber, onion, garlic, chives and basil. Blend on high speed until super smooth, at least 2 minutes. Scrape down the sides and blend for another minute.
While the blender is running, add the vinegar and season with a large pinch of salt. Drizzle in the olive oil and the mixture will start to emulsify.
Strain the mixture through a strainer and discard any solids that remain. Transfer to a large container and chill for at least 6 hours, overnight if possible.
Taste before serving and adjust the salt and vinegar. I love a little pepper so I add some freshly cracked black pepper too.

Notes

When you're buying tomatoes - especially for gazpacho - they should smell like tomatoes! If they don't smell fragrant and delicious, those aren't the right tomatoes for this soup recipe.

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