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Gazpacho (Cold Tomato Soup from Andalusia)

Nothing says refreshingly simple quite like a bowl of chilled gazpacho made with peak-season tomatoes. A handful of fresh ingredients, a blender, and a little patience come together to create a smooth, vibrant soup that feels both elegant and effortless.
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Prep Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 3 pounds very ripe tomatoes about 4 large, cored and cut into rough 1-inch chunks
  • 1/2 pound cucumber about 1 small, peeled, seeded, and cut into rough 1-inch chunks
  • 1/3 pound red onion about 1 small, peeled and cut into rough 1-inch chunks
  • 1/3 pound green or red bell pepper about 1 medium, cored, seeded, and cut into rough 1-inch chunks
  • 2 cloves garlic peeled and smashed
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 4 ounces white sandwich, French, or Italian bread about 2 slices, crusts removed, torn into rough 1-inch pieces
  • 1 cup extra-virgin olive oil plus more for serving
  • 2 tablespoons sherry vinegar plus more for serving
  • 2 tablespoons finely minced chives
  • freshly ground black pepper to taste

Method
 

  1. Combine tomatoes, cucumber, onion, bell pepper, garlic, and kosher salt in a large bowl and toss thoroughly to coat.
  2. Let the vegetable mixture sit at room temperature for 30 minutes.
  3. Drain the juices into a large bowl and add the torn bread to soak.
  4. Transfer the drained vegetables to a rimmed baking sheet and freeze until frozen, about 30 minutes.
  5. Remove the vegetables from the freezer and let them sit at room temperature until mostly thawed, about 30 minutes.
  6. Transfer the vegetables and any juices from the baking sheet to the bowl with the soaked bread.
  7. Working in 2 batches as necessary, blend the vegetables, juices, and bread at high speed.
  8. Slowly drizzle in the extra-virgin olive oil and sherry vinegar while blending.
  9. Strain the soup through a fine-mesh strainer into a large bowl.
  10. Season to taste with additional salt and freshly ground black pepper.
  11. Serve with olive oil, sherry vinegar, chives, and black pepper as garnish.

Notes

Store gazpacho in an airtight container in the refrigerator for up to 3 days. Serve chilled with a drizzle of olive oil, a sprinkle of sherry vinegar, minced chives, and freshly ground black pepper.