Gazpacho is one of my all time favourite summer tomato recipes, and once you make it from scratch you will understand why. This one is fresh but also surprisingly rich and creamy, the kind of chilled soup that feels a little fancy but takes almost no effort. Using local, in-season tomatoes is the real key here, it genuinely makes a difference in the flavour. The addition of bread creates a dynamite texture that could almost be mistaken for cheese (not a bad thing at all), and a good quality olive oil bridges all those fresh flavours into something rich, silky, and deeply satisfying on a hot day.

Why You’ll Love This Gazpacho

• No cooking required. Aside from a quick step to peel the tomatoes, this is a blend-and-chill situation. Perfect for those days when turning on the stove feels like a personal insult.
• Fresh but rich. The bread and olive oil give this gazpacho a creamy, almost velvety body, so it tastes far more luxurious than a bowl of blended vegetables has any right to.
• Make-ahead friendly. It actually gets better after a few hours in the fridge, which makes it a dream for entertaining or meal prep.
• A celebration of summer tomatoes. When local tomatoes are at their peak, this is one of the best ways to show them off.

Ingredients

• 8 field tomatoes, cored, peeled* and cut into chunks
• 1 English cucumber, peeled, seeded and cut into chunks
• 1 red pepper, cut into chunks
• 1/4 red onion, cut into chunks
• 1 clove garlic, peeled and smashed
• 2 tsp salt
• 2 slices white bread, 1/2-inch thick
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 cup ice cold water
• Chives and olive oil for garnish

Serves 4

Tips for the Best Gazpacho

Use the best tomatoes you can find. This recipe lives and dies by its tomatoes, so reach for ripe, local field tomatoes at the height of summer. Pale, out-of-season tomatoes just will not deliver the same depth.

Do not skip the resting step. Letting the vegetables and bread sit together for 10 minutes draws out the juices and softens the bread, which sets you up for a smoother, richer blend.

Stream in the oil slowly. Adding the olive oil gradually while the blender runs helps it emulsify into the soup, giving you that creamy, luxurious texture rather than an oily one.

Taste and adjust. Tomatoes vary, so taste before you chill and adjust the salt and vinegar until it tastes bright and balanced.

Control your consistency. If your gazpacho is thicker than you like, blend on low and stream in the ice cold water a little at a time until it is exactly where you want it.

Chill it well. Gazpacho is meant to be served cold, and the flavours meld and improve as it sits. Give it a few hours in the fridge if you can.

How to Make Gazpacho

Step 1: Combine and rest. Add the tomatoes, cucumber, red pepper, onion, garlic, salt and bread into a large bowl, toss and let it rest for 10 minutes.

Step 2: Blend and emulsify. Add the contents of the bowl into a blender. Blend on medium speed while slowly streaming in the olive oil followed by the vinegar. Taste the soup for seasoning and check the consistency. If you want to thin out the soup, blend on low and slowly add as much water as you like to create a desirable consistency.

Step 3: Chill and garnish. Chill well before serving. Garnish with chopped fresh chives and a drizzle of olive oil.

*To peel the tomatoes: Remove the core and score an x in the bottom of the tomato. Put a pot of water on to boil, once boiled turn off the heat and add the tomatoes for 1 minute. Transfer the tomatoes to an ice bath for 1 minute. Remove and peel the skin away.

More Summer Tomato Recipes You’ll Love

If you are leaning into peak tomato season, these recipes are right up your alley:

• Butter Roasted Roma Tomatoes with Mozzarella: another gorgeous way to make the most of summer tomatoes
• Whipped Feta with Blistered Herbed Tomatoes: a creamy, tomato-topped appetizer that pairs perfectly with a bowl of gazpacho
• Grilled Greek Salad with Tomato Vinaigrette: fresh, summery, and full of that same garden flavour
• Corn Chowder with Leeks and Bacon: for when you want a soup with a little more heft

External Resources

• Serious Eats: The Best Gazpacho: a deep dive into the science of a silky, well-emulsified gazpacho
• The Spruce Eats: How to Peel Tomatoes: a step-by-step guide if the blanching method is new to you

Frequently Asked Questions

What is gazpacho? Gazpacho is a chilled, no-cook soup originating from the Andalusia region of southern Spain. It is made by blending raw summer vegetables like tomatoes, cucumber, and peppers with bread, olive oil, and vinegar into a fresh, refreshing soup served cold.

Do I have to peel the tomatoes for gazpacho? Peeling gives you the smoothest, silkiest texture, which is why it is worth the extra step here. To peel easily, score an x in the bottom of each tomato, dip them in just-boiled water for a minute, then transfer to an ice bath before slipping off the skins.

Why is there bread in gazpacho? Bread is traditional in Spanish gazpacho, and it does something wonderful: it thickens the soup and gives it a creamy, almost cheese-like body when blended with the olive oil. It is the secret to that rich texture.

Can I make gazpacho ahead of time? Absolutely, and you should. Gazpacho actually improves as it chills, giving the flavours time to meld. Make it a few hours or even a day ahead and keep it covered in the fridge until serving.

How long does gazpacho last in the fridge? Stored in an airtight container, gazpacho keeps well for about 2 to 3 days. Give it a quick stir before serving, as it can separate slightly as it sits.

What can I serve with gazpacho? Gazpacho is lovely with crusty bread, a drizzle of good olive oil, and toppings like chopped chives, diced cucumber, or croutons. It also makes a beautiful starter alongside grilled dishes or a summer salad spread.

Can I make gazpacho without a high-powered blender? Yes. A regular blender works just fine, you may just need to blend a little longer for a smooth result. Letting the vegetables and bread rest beforehand helps things break down more easily.

Gazpacho

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A silky, no-cook Spanish chilled tomato soup blended with cucumber, pepper, bread, and good olive oil. Fresh, rich, and even better the next day.

• Author: Andrea Buckett
• Yield: 4 servings

Ingredients

Units USM

• 8 field tomatoes, cored, peeled and cut into chunks
• 1 English cucumber, peeled, seeded and cut into chunks
• 1 red pepper, cut into chunks
• 1/4 red onion, cut into chunks
• 1 clove garlic, peeled and smashed
• 2 tsp salt
• 2 slices white bread, 1/2-inch thick
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 cup ice cold water
• Chives and olive oil for garnish

Instructions

1. Add the tomatoes, cucumber, red pepper, onion, garlic, salt and bread into a large bowl, toss and let it rest for 10 minutes.
2. Add the contents of the bowl into a blender. Blend on medium speed while slowly streaming in the olive oil followed by the vinegar. Taste the soup for seasoning and check the consistency. If you want to thin out the soup, blend on low and slowly add as much water as you like to create a desirable consistency.
3. Chill well before serving. Garnish with chopped fresh chives and a drizzle of olive oil.

Notes

To peel the tomatoes: Remove the core and score an x in the bottom of the tomato. Put a pot of water on to boil, once boiled turn off the heat and add the tomatoes for 1 minute. Transfer the tomatoes to an ice bath for 1 minute. Remove and peel the skin away.