Gazpacho

On those too-hot days when I just can’t be bothered to add any extra heat in the kitchen, gazpacho is my summer savior. This refreshing soup is best enjoyed in late summer, when the star of the show—sweet, juicy tomatoes—are at their peak. Ready to cool down in the most delicious way? Read on for everything you need to know about this no-cook recipe: 

YIELDS:3 serving(s) PREP TIME:15 mins TOTAL TIME:25 mins CAL/SERV:347

Ingredients:

• 2 lb. tomatoes, quartered
• 2 Persian cucumbers, peeled and chopped, plus more chopped for serving
• 1/2 red bell pepper, chopped
• 1 clove garlic, roughly chopped
• 2 Tbsp. red wine vinegar or sherry vinegar
• 1/2 c. water
• 1/3 c. extra-virgin olive oil, plus more for pan and garnish
• Kosher salt
• Freshly ground black pepper
• 2 thick slices country bread
• 6 cherry tomatoes, halved, for topping (optional)
• 2 Tbsp. thinly sliced basil

Directions:

1. Step 1: Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
2. Step 2: Meanwhile, in a large skillet over medium heat, add enough oil to coat the bottom of the pan. Add bread and cook until golden and crisp on the bottom, 1-2 minutes. Flip bread to other side and cook until crisp, 1-2 minutes more. Remove from pan and let cool. 
3. Step 3: To serve, divide soup among bowls and top with cucumber, tomatoes (if using), basil,  and a drizzle of oil.

What Is Gazpacho?

Popular in Spain, gazpacho is a chilled soup that was made to be devoured on a hot summer day. Traditionally centering around tomatoes, cucumbers, and bell peppers, gazpacho can vary based on the fruit or veggie of choice (looking at you, watermelon gazpacho).

How To Make Gazpacho:

Ingredients:

• Tomatoes: Because tomatoes are the star of this no-cook soup, my favorite time to enjoy it is late summer when tomatoes are at their peak juicy sweetness. If you’re really yearning for a bowl of gazpacho in the dead of winter, I highly recommend that you use grape or cherry tomatoes. Even in those off-seasons, these mini tomatoes tend to be more consistent in their sweetness and juicy flavors than their bigger counterparts.
• Cucumbers & Red Bell Pepper: My version also uses red bell pepper and cucumbers to really up that summer cornucopia flavor. Use Persian cucumbers, peeled and chopped. I recommend saving a few pieces to top your soup with.
• Garlic: A little bit of garlic will tie all of the flavors together, and add that sharp flavor that only garlic can do.
• Vinegar: You can use red wine vinegar or sherry vinegar here. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste. If you like it a bit more tart, slip in a teaspoon at a time until it tastes right to you.
• Basil: A little bit of fresh basil on top will add that final boost of freshness.

How To Serve Gazpacho:

You can top your gazpacho with whatever you like, from creamy burrata to crispy roasted chickpeas. But, I highly recommend not skipping out on the homemade croutons. Tip: When making them, be generous with the amount of oil you pour into the pan—the more oil, the richer and crispier your croutons. While this soup is a satisfying starter or snack on its own, serve it with crusty sourdough bread, socca, or a veggie side like grilled carrots or grilled corn salad for a refreshing summer dinner.

Storage:

If you have any leftovers or want to make this ahead, gazpacho stores well in an airtight container in the fridge for 2-3 days.