Classic Gazpacho

Your new summer staple! Cool, refreshing, and bursting with summer flavor, this gazpacho is the perfect no-cook soup for hot days. Made with ripe tomatoes, cucumber, and a splash of sherry vinegar, it’s light, vibrant, and ready in just minutes before chilling. Serve it cold, topped with fresh herbs and a drizzle of olive oil, for an easy yet elegant dish.

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Classic Gazpacho

Prep Time 15 minutes minutes

Servings 4 servings

Ingredients

• 1 English cucumber
• 2½ pounds ripe tomatoes chopped
• 2 Fresno chiles or ½ red bell pepper, stemmed and seeded
• ¼ small red onion rinsed
• 2 garlic cloves
• ¼ cup chopped fresh cilantro plus more for garnish
• 3 tablespoons sherry vinegar or red wine vinegar
• ½ cup extra-virgin olive oil plus more for drizzling
• 1¼ teaspoons sea salt
• ¼ teaspoon freshly ground black pepper
• Cherry tomatoes for garnish
• Fresh herbs for garnish

Instructions

• Prepare the cucumber
• Finely chop ¼ of the cucumber and set it aside for garnish.
• Peel the remaining cucumber and cut it into chunks, then transfer these to a blender.
• Blend the base
• In the blender, combine the cucumber chunks with the chopped tomatoes, Fresno chiles (or red bell pepper), rinsed red onion, garlic cloves, chopped cilantro, vinegar, olive oil, sea salt, and black pepper. Blend until smooth.
• Season and chill
• Taste the gazpacho and adjust seasoning if needed. Chill the soup in the refrigerator for at least 2 hours.
• Serve
• Serve cold, garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, a drizzle of olive oil, and freshly ground black pepper.