Chilled Tomato Gazpacho: A Refreshing Summer Soup Recipe

When the sun is blazing and the idea of turning on the stove feels unbearable, chilled tomato gazpacho comes to the rescue. This classic Spanish soup is bursting with garden-fresh flavor, light on effort, and big on refreshment. Served cold, it’s the ultimate summer reset—perfect for al fresco lunches, light dinners, or elegant starters.

Why You’ll Love This Gazpacho:

Cool & Hydrating: Packed with ripe tomatoes and crisp veggies, it’s like eating a garden in a bowl.
No Cooking Required: Just blend and chill—zero stovetop time needed.
Make-Ahead Friendly: Tastes even better after a few hours in the fridge.

Ingredients (Serves 4–6):

• Fresh Tomatoes (about 2 lbs, ripe and juicy—Roma or vine-ripened work well)
  
• Cucumber (1, peeled and chopped)
  
• Red Bell Pepper (1, deseeded and chopped)
  
• Red Onion (¼ small, finely chopped)
  
• Garlic (1–2 cloves, minced)
  
• Day-Old Bread (1 slice, soaked in a bit of water and squeezed out)
  
• Olive Oil (¼ cup, high quality)
  
• Red Wine Vinegar (2 tbsp)
  
• Salt & Pepper (to taste)
  
• Optional Garnishes: Chopped veggies, fresh herbs, croutons, a drizzle of olive oil
  
  

Simple Steps:

1. Prep the Produce:
   Roughly chop tomatoes, cucumber, pepper, and onion. Soak the bread in water, then squeeze out excess.
   
   

2. Blend It All:
   Add veggies, bread, garlic, vinegar, olive oil, salt, and pepper to a blender. Blend until smooth and silky. If you like it chunkier, pulse instead of puréeing completely.
   
   

3. Chill & Rest:
   Transfer to a pitcher or container. Refrigerate for at least 2 hours, or overnight for best flavor.
   
   

4. Serve Cold:
    Pour into bowls or small glasses. Top with your favorite garnishes and a swirl of olive oil.
   

Pro Tips:

• Use the ripest tomatoes you can find for the sweetest, most flavorful base.
  
• Strain the soup through a fine mesh sieve if you want an ultra-smooth finish.
  
• Gazpacho gets better as it sits—make it ahead for easy entertaining.
  

Don’t Forget This Kitchen Tool:

No gazpacho is complete without a high-powered blender. It’s the key to achieving that smooth, velvety texture that sets homemade versions apart. Choose one that handles raw vegetables with ease, and you’ll unlock a whole world of no-cook recipes beyond gazpacho, too.