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Fresh Classic Tomato Gazpacho Recipe Easy Chilled Soup for Summer

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A refreshing and easy chilled tomato gazpacho soup perfect for hot summer days, made with fresh tomatoes, cucumbers, and a hint of garlic and vinegar.

Ingredients

Scale
  • 2 pounds (900g) ripe tomatoes (plum or vine-ripened)
  • 2 slices day-old crusty bread, crusts removed, soaked in water
  • 1 medium cucumber, peeled and diced
  • 1 small red bell pepper, seeded and diced (optional but recommended)
  • 1/4 cup red onion, finely chopped
  • 1–2 garlic cloves, minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 cup (240ml) cold water (adjust as needed)
  • A handful fresh basil leaves, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Tear 2 slices of day-old crusty bread into small pieces and soak them in about 1/2 cup (120ml) of cold water for 10 minutes until soft but not mushy. Then, squeeze out excess water gently.
  2. Wash and roughly chop about 2 pounds (900g) of ripe tomatoes, peel and dice 1 medium cucumber, seed and dice 1 small red bell pepper, finely chop 1/4 cup red onion, and mince 1-2 garlic cloves.
  3. In a blender or food processor, combine the soaked bread, tomatoes, cucumber, bell pepper, onion, and garlic. Pulse or blend until mostly smooth but still with some texture, about 30-45 seconds.
  4. Pour in 1/4 cup (60ml) extra virgin olive oil, 2 tablespoons sherry vinegar, and salt and pepper to taste. Blend again just to combine.
  5. Add about 1/2 to 1 cup (120-240ml) cold water, blending briefly to reach your preferred thickness.
  6. Transfer soup to a large bowl or container, cover, and refrigerate for at least 2 hours or overnight.
  7. Before serving, stir in a handful of chopped fresh basil. Adjust salt, pepper, or vinegar if needed.

Notes

For a smoother texture, press the blended soup through a fine mesh sieve. Use the ripest tomatoes for best flavor. Soak bread just enough to soften but not become slimy. Adjust acidity with sherry vinegar gradually. Chill for at least 2 hours for best taste. Can omit bread for gluten-free or low-carb version.

Nutrition

Keywords: tomato gazpacho, chilled soup, summer soup, easy gazpacho, fresh tomato soup, cold soup, vegan soup, gluten-free option

Find it online: https://zoeplate.com/fresh-classic-tomato-gazpacho-recipe-easy-chilled-soup-for-summer/