About this recipe

A vibrant, chilled Spanish tomato soup that's as refreshing as it is simple. Made with peak-season raw vegetables blended to a silky, bright finish, this gazpacho is the gold standard — bold with ripe tomatoes, kissed with sherry vinegar, and finished with a drizzle of good olive oil. No cooking required, just great ingredients and a blender. Perfect for hot summer days and easy enough for a weeknight.

Instructions

1. 1

   Soak the bread: Place the torn bread pieces in a small bowl and pour about 1/4 cup of cold water over them. Let soak for 5 minutes until softened. This helps emulsify the soup and gives it body.

2. 2

   Prep your vegetables: Core and roughly chop the tomatoes, peel and seed the cucumber (cut off a small piece to save for garnish), core and seed the red bell pepper (save a small piece for garnish), and roughly chop the small red onion. No need for fine cuts — the blender does the work.

3. 3

   Blend in batches: Add the tomatoes, cucumber, red bell pepper, small red onion, garlic smashed, and soaked bread (squeeze out any excess water first) to a blender. Blend on high speed for about 60 seconds until very smooth.

4. 4

   Emulsify with olive oil: With the blender running on medium speed, slowly drizzle in the extra-virgin olive oil through the lid opening. This creates a smooth, slightly creamy consistency. Add the sherry vinegar, kosher salt, black pepper, and smoked paprika (if using), and blend for another 30 seconds.

5. 5

   Adjust consistency: Add cold water a little at a time and blend briefly, until the soup reaches your preferred consistency — it should be pourable but not watery. Taste and adjust kosher salt and vinegar as needed.

6. 6

   Strain (optional but recommended): For an ultra-silky result, pour the blended soup through a sieve set over a large mixing bowl, pressing with a ladle or wooden spoon to extract all the liquid. Skip this step if you prefer a more rustic, textured gazpacho.

7. 7

   Chill thoroughly: Cover the mixing bowl (or transfer to a pitcher or airtight container) and refrigerate for at least 2 hours, or up to overnight. Gazpacho improves significantly as it chills and the flavors meld — don't rush this step.

8. 8

   Taste before serving: After chilling, taste again and adjust kosher salt and vinegar if needed — cold temperatures can mute flavors, so you may need a touch more seasoning.

9. 9

   Prepare the garnishes: Finely dice the reserved cucumber and red bell pepper. Halve a few cherry tomatoes. Arrange small piles of garnishes in the center of each bowl.

10. 10

    Serve: Ladle the cold gazpacho into chilled bowls or glasses. Top with the diced vegetables, a drizzle of extra-virgin olive oil, fresh herbs, and a pinch of flaky sea salt. Serve immediately while cold.