Imagine the freshest summer tomatoes blending into a cool, silky soup that practically tastes like sunshine in a bowl. That’s gazpacho magic—and it’s exactly what we’re making today. I love this one for its vibrant colors (hello, heirlooms!) and effortless elegance. Whether it’s lunch on the patio or a starter for a dinner party, this beauty always impresses—with zero stress!
Why You’ll Love This Recipe
This gazpacho takes me right back to a summer trip through Andalusia, where I fell head over heels for the simplicity and boldness of chilled tomato soup. Now with heirloom tomatoes, it’s next-level lovely—and totally doable at home.
- Uses peak-season heirloom tomatoes for rich, complex flavor
- No cooking required—just blend and chill
- Perfect for hot days or easy entertaining
- Customizable toppings let everyone make it their own
- Make-ahead friendly—gets even better the next day!
Ingredients Breakdown
Essentials
- 2 lbs ripe heirloom tomatoes, cored and chopped
- 1 small cucumber, peeled and diced
- 1/2 red bell pepper, chopped
- 1/4 red onion, chopped
- 1 clove garlic, smashed
- 2 tbsp sherry vinegar (or red wine vinegar)
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Pro Tips
- If your tomatoes are super juicy, you may not need extra water—use that natural juice!
- For an ultra-smooth texture, strain the soup through a fine sieve after blending.
- Use a mix of heirloom varieties for big depth of flavor and gorgeous color.
- Toast some crusty bread and rub with garlic for dipping—chef’s kiss!
Step-by-Step Instructions
- In a blender or food processor, combine tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until smooth.
- Add vinegar, olive oil, a generous pinch of salt, and a few grinds of black pepper. Blend again until fully incorporated.
- Taste and adjust seasoning. If the soup is too thick, add a few tablespoons of cold water to reach desired consistency.
- Optional: Strain through a fine-mesh sieve for a more elegant finish.
- Refrigerate for at least 1–2 hours, or until thoroughly chilled.
- Stir well before serving. Garnish with diced cucumber, tomato, croutons, or a drizzle of olive oil.
Chef’s Tips and Tricks
- Use the freshest, ripest tomatoes you can find—flavor is everything here.
- Don’t skip the chilling time—it lets the flavors meld beautifully.
- Garlic adds depth, but go easy to avoid overpowering the soup.
- If your blender is small, blend in batches and mix everything together at the end.
Recipe Variations and Serving Suggestions
- Swap red bell pepper for yellow for a golden gazpacho twist.
- Add fresh basil or parsley for a herby note.
- Top with avocado slices, crumbled feta, or crispy prosciutto for extra flair.
- Serve in shot glasses for a fun appetizer at parties.
- Make it spicy with a little jalapeño or a touch of hot sauce.
FAQs
Can I make gazpacho ahead of time?
Absolutely—and I actually recommend it! Gazpacho tastes even better after a few hours in the fridge, so it’s a great make-ahead option for gatherings.
Do I have to peel the tomatoes?
Not necessarily. If you blend well or strain the soup, the skins won’t be a problem. But if you prefer a super-smooth finish, peeling can help—it’s up to you!
How long does gazpacho keep in the fridge?
It stays fresh for 2–3 days in an airtight container. Just give it a stir before serving again.
Recipe Card
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours (includes chilling)
Ingredients:
- 2 lbs ripe heirloom tomatoes, cored and chopped
- 1 small cucumber, peeled and diced
- 1/2 red bell pepper, chopped
- 1/4 red onion, chopped
- 1 clove garlic, smashed
- 2 tbsp sherry vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Blend tomatoes, cucumber, bell pepper, onion, and garlic until smooth.
- Add sherry vinegar, olive oil, salt, and pepper. Blend again.
- Adjust consistency with water if needed and strain if desired.
- Chill for 1–2 hours and serve cold with toppings of choice.
Nutrition: Approx. 120 calories per serving
Did you try this heirloom tomato gazpacho? Let me know in the comments! Tag @thekitchensaid on Instagram so I can see your gorgeous bowls, and don’t forget to pin or share if you loved it!
