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Fresh Tomato Gazpacho

This vibrant cold soup combines ripe tomatoes, crunchy cucumbers, and sweet bell peppers blended into a smooth, refreshing mixture. The process involves peeling, chopping, and blending the ingredients until silky, resulting in a bright, textured dish perfect for hot days. Served chilled, it boasts a vivid color and a balance of tangy, savory flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large ripe tomatoes heirloom or garden-fresh for best flavor
  • 1 large cucumber peeled if desired
  • 1 red or yellow bell pepper seeded and cored
  • 2 cloves garlic fresh and pungent
  • 2 tablespoons sherry vinegar bright and tangy
  • 3 tablespoons extra virgin olive oil for richness
  • to taste salt and pepper season generously, taste as you go

Equipment

  • Cutting board
  • Chef's knife
  • Blender
  • Large bowl

Method
 

  1. Peel the tomatoes by scoring a small X on the bottom of each, then blanching in boiling water for 30 seconds before transferring to ice water. Once cooled, peel off the skins to reveal the juicy flesh.
  2. Core the cucumber and chop it into rough chunks, leaving the skin on for added texture and color.
  3. Remove seeds and membranes from the bell pepper, then chop it into small pieces.
  4. Peel the garlic cloves and give them a rough chop to prepare for blending.
  5. In a blender, combine the peeled tomatoes, chopped cucumber, bell pepper, and garlic. Add the sherry vinegar, olive oil, and a pinch of salt and pepper.
  6. Blend on high until the mixture is completely smooth and silky, about 30-45 seconds. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
  7. Pour the gazpacho into a large bowl, cover, and chill in the refrigerator for at least 2 hours to let flavors meld and the texture firm up.
  8. Once chilled, give the soup a gentle stir and taste again, adjusting seasoning if necessary.
  9. Serve the gazpacho cold, garnished with fresh herbs or a drizzle of olive oil if desired.

Notes

For an extra boost of flavor, chill your bowls before serving. You can also top with diced cucumber or croutons for added texture.