Summer Garden Gazpacho

Soups
Written By Justine Anderson

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Cool, refreshing, and bursting with the flavors of summer, this classic gazpacho is made with ripe tomatoes, crisp vegetables, and a splash of sherry vinegar for a bright, refreshing finish. It’s the perfect no-cook soup for warm days, whether served as a light lunch, elegant appetizer, or simple summer dinner.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 0 hours | Chill Time: 2 Hours (or overnight) Total Time: 2 hours 20 minutes

Why You’ll Love It

  • Made with fresh, peak-season tomatoes for naturally incredible flavor.

  • No cooking required—perfect for hot summer days.

  • Light, refreshing, and naturally low in sodium.

  • Even better after chilling, making it ideal for entertaining or meal prep.

  • Easy to customize with fresh garnishes and optional flavor variations.

  • Perfect as a light lunch, elegant first course, or refreshing appetizer on a warm summer day.

Ingredients

  • 2½ pounds ripe, in-season tomatoes, preferably vine-ripened or farmers’ market tomatoes, cored and roughly chopped

  • 1 English cucumber, peeled and roughly chopped

  • 1 medium red bell pepper, seeded and roughly chopped

  • ½ small sweet onion, roughly chopped

  • 1 garlic clove

  • 3 tablespoons sherry vinegar

  • 3 tablespoons extra-virgin olive oil

  • ¼ teaspoon freshly ground black pepper

  • 2–4 tablespoons cold water, if needed, to reach your desired consistency

Optional Garnishes

  • Finely diced tomato

  • Finely diced cucumber

  • Thinly sliced fresh basil

  • Drizzle of extra-virgin olive oil

  • Freshly ground black pepper

Instructions

  1. Add the tomatoes, cucumber, red bell pepper, onion, garlic, sherry vinegar, olive oil, and black pepper to a blender.

  2. Blend until completely smooth and silky.

  3. If needed, blend in a few tablespoons of cold water until the soup reaches your preferred consistency.

  4. Cover and refrigerate for at least 2 hours. For the best flavor, chill overnight to allow the ingredients to meld.

  5. Stir well before serving. Garnish with diced tomato, cucumber, basil, a drizzle of olive oil, and freshly ground black pepper, if desired.

Serve well chilled.

Cook’s Notes

  • Choose the Best Tomatoes: Since tomatoes are the star of this recipe, use the ripest, most flavorful tomatoes you can find. During the summer months, locally grown or farmers’ market tomatoes will produce the sweetest, richest flavor.

  • Try Roasted Garlic: For a sweeter, mellower garlic flavor, experiment with substituting one small head of roasted garlic for the fresh garlic.

  • Watermelon Twist: Looking for a fun summer variation? Replace up to 1 cup of the tomatoes with chilled seedless watermelon for a refreshing twist while still letting the tomatoes remain the star.

Storage

Store covered in the refrigerator for up to 3 days. Stir well before serving, as the ingredients may naturally separate while chilled.

What to Pair It With

 
Justine Anderson
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Italian Pot Roast