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Summer Gazpacho from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 2 votes

Summer Gazpacho

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 mins
Cook Time0 mins
Chilling Time6 hrs
Total Time6 hrs 10 mins
Course: Soup
Cuisine: Spanish
Keyword: gazpacho, summer gazpacho, easy gazpacho, easy summer gazpacho, how to make gazpacho,
Servings: 4 people
Author: Gaby


  • 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 1/2 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
  • 1/2 cup extra-virgin olive oil plus more to taste, and for drizzling


  • 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.


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.