Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Gazpacho 4.0 (127) 4 Reviews Tangy and refreshing, this classic chilled soup is perfect for a hot summer day. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 45 mins Servings: 1 Our refreshing gazpacho recipe is made in the blender or food processor. It uses a ripe tomato, seeded cucumber, some chopped bell pepper, and a small garlic clove. It gets a touch of silkiness from extra-virgin olive oil and a tangy kick from a combination of red-wine and sherry vinegars.All the ingredients get purée until blended but not totally smooth. After a stint in the refrigerator, it’s ready for a drizzle of oil, a few shavings Manchego cheese, and some crunchy toast for dipping. All the Ingredients and Ideas You'll Need for Easy, No-Cook Meals That Are Ready in Minutes Gazpacho, Explained Gazpacho has its roots in Spanish cuisine and is especially associated with the Southern region of Andalusia. There are many versions of gazpacho but the essence of the dish is an uncooked soup made with ripe tomatoes, cucumbers, bell peppers, onion, and garlic. Bread is often added to help thicken the mixture and a generous amount of olive oil adds just the right amount of richness. It can be made in a blender or food processor and seasoned simply with salt and sherry vinegar. For the best tasting gazpacho, use the ripest tomato you can find. It's ideal to make this soup in middle- to late-summer, when the juicy fruits are at their absolute peak. Make Ahead You can make gazpacho up to one day ahead of when you plan to serve it. Store it in the refrigerator in an airtight container. Taste before serving—you may want to adjust the seasoning with a little more salt or vinegar. Ingredients 1 large tomato, cut into chunks 2 -inch piece cucumber, peeled, seeded, and chopped 2 -inch-wide strip bell pepper, chopped 1 small garlic clove, finely grated ¼ teaspoon sherry vinegar ¼ teaspoon red-wine vinegar 1 tablespoon extra-virgin olive oil, plus more for serving Coarse salt and ground pepper Toasted country bread, for serving Shaved Manchego cheese, for serving Directions Puree tomato: In a food processor, puree tomato until almost smooth. Add remaining soup ingredients and pulse: Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth. Chill soup: Chill soup in the refrigerator 30 minutes (or up to 8 hours). Serve: Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside. How to Serve Gazpacho Gazpacho can be served on its own as a light lunch or dinner, along with some crunchy toast, a drizzle of olive oil, and a few shavings of Manchego cheese. (If you can't find Manchego, you can swap in another hard, salty cheese like pecorino Romano or Parmesan.) You can also serve gazpacho as an appetizer, served in small bowls or cups for sipping. More Chilled Soup Recipes to Try: Chilled Melon, Cucumber, and Mint Soup Thai Zucchini-Coconut Soup Corn Soup With Tomato-Bacon Toasts Chilled Sour-Cherry Soup Vichyssoise Sweet Red Pepper-Beet Soup Originally appeared: Everyday Food, July/August 2009 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.