During the hottest days of summer, classic Andalusian-style gazpacho is a balm. Smooth, tomato-forward, and traditionally served ice-cold, it comes together in minutes in the blender, no cooking required.
Peak-season tomatoes make all the difference. Choose a variety for both blending into the soup and garnishing. If you spot heirloom tomatoes, they’re exceptional here—but if yours fall short, a small pinch of sugar can round things out. Taste before serving and adjust seasoning accordingly, since chilling may reduce the intensity of the flavors.
Tips for making gazpacho
Cucumber ends can be bitter; removing about ¼” from each side keeps the flavor clean and balanced.
Taste before and after chilling
Taste the soup after blending and once again after chilling. Cold temperatures dampen flavor, and you might want to add a little more salt or vinegar to wake things up.
This gazpacho recipe yields a fully blended soup with a velvety, spoonable texture that holds garnishes well. For a thinner, more sippable version, strain after blending.
Serve your gazpacho in wide, shallow bowls, topped with more cucumbers, tomato, and red pepper, a drizzle of your best olive oil, and a few cracks of black pepper. Or for a lighter option, strain and serve in small glasses for sipping and garnish with a small basil or cilantro leaf.
For a more substantial serving, top the gazpacho with a dollop of lump crab meat, crumbled brined feta, or olive-oil-toasted croutons.
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