Easy Gazpacho

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

Gazpacho was invented for days like these. The hot, humid days of summer when the very idea of setting a pot over a burner has us reaching for another glass of lemonade. There are a million and one versions of gazpacho out there, all equally easy to whip up in a blender and all equally perfect for a hazy summer night. Here’s our most basic, simple recipe to get you started.

Ingredients

1 1/2 to 2 pounds ripe tomatoes
2 thick slices day-old bread
1 medium cucumber
1 medium shallot
1 to 2 cloves garlic
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Whiz these into the soup or chop them up for garnishing the top: 1 red or green bell pepper, 1 fennel bulb, 3 to 4 tomatillos, 1 avocado, 1 cup corn kernels
Instead of Bread: handful of almonds or other nut
Instead of Sherry Vinegar: 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, juice from 1 orange, juice from 1 to 2 lemons, juice from 2 to 3 limes
Spices & Herbs (2 to 3 teaspoons): cumin, smoked paprika, basil, marjoram, tarragon, chile powder
Other Flavoring Extras: splash red wine, splash white wine, splash hot sauce

Instructions

Quarter 1 1/2 to 2 pounds tomatoes and remove the stems. Tear 2 thick slices day-old bread into large chunks. Peel and coarsely chop 1 medium cucumber, 1 medium shallot, and 1 to 2 cloves garlic. Coarsely chop or measure any extra ingredients being added. Set aside some of these vegetables for garnishing the finished gazpacho if desired.
Place the bread into the bowl of a food processor fitted with the blade attachment or blender. Squeeze the tomato quarters over the bread then add them to the bowl. Let sit for about 20 minutes to give the bread time to absorb the tomato juices and soften. If you prefer a thinner gazpacho, omit the bread and continue to the next step.
Pulse the tomatoes and bread until they form a rough porridge. Add the cucumber, shallots, garlic, 2 tablespoons sherry vinegar, and 1/2 teaspoon salt. If you are using any other extra ingredients, add them in this step. Process continuously until the ingredients are liquified. A food processor will make gazpacho with more texture; a blender or immersion blender will make the gazpacho smoother.
With the blender running, stream in 1/4 cup extra-virgin olive oil. This helps it emulsify more evenly into the soup.
Taste the soup. Add more salt or vinegar to taste. If you'd like it thinner, blend in a little water.
Transfer the soup to a storage container and refrigerate until chilled. This soup often tastes better the second day after the flavors have had time to settle with each other. Serve the soup garnished with the reserved vegetables.