The BEST Gazpacho
A chilled summer gazpacho made from tomatoes, cucumber, red onion, red pepper, chili, herbs, olive oil, salt, and red wine vinegar; rested, blended, and strained fine, with basil added while straining.
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- •Red oniondiced
- •Cucumberpeeled, deseeded, chopped
- •Tomatoeschopped, deseeded
- •Chili(optional)a little bit
- •Red pepperseeded and cored
- •Herbs(optional)a few herbs; keep stems intact so they don’t get chopped up
- •Olive oilgood quality; use plenty
- •Saltseason well
- •Red wine vinegara little; good quality
- •Basil(optional)add while pushing through the sieve
- 1
Prepare the vegetables: dice red onion; peel, deseed, and chop cucumber; chop and deseed tomatoes; seed and core the red pepper; add a little chili if using.
5 min
- 2
Combine the prepared vegetables in a bowl. Add a few herbs (keep stems intact so they don’t get chopped up).
1 min
- 3
Add plenty of good-quality olive oil and season with salt to draw out moisture.
1 min
- 4
Add a little good-quality red wine vinegar for acidity and to bring everything together.
1 min
- 5
Refrigerate the mixture for 24 hours.
24h 0m
- 6
Blend the chilled mixture until smooth.
2 min
- 7
Pass the soup through a fine sieve; optionally add basil while pushing it through to add fragrance.
3 min
- 8
Serve the gazpacho ice cold.
1 min
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