Gazpacho
Make vibrant Gazpacho: chill-marinated tomatoes, cucumber, and peppers blitzed into a silky, refreshing summer soup.
Ingredients
- 1 kg / 2 lb ripe tomatoes ((~7), cut into 8 wedges, core removed)
- 1 cucumber (20cm/8" long) (, peeled and diced into 1cm / 1/2" cubes)
- 1 red capsicum/bell pepper (, cut into 1.5 cm / 1/2" cubes)
- 2 garlic cloves (, chopped)
- 1/4 cup red onion (, finely diced (Note 1))
- 1/4 cup extra virgin olive oil (, + extra for serving)
- 1 1/2 tbsp sherry vinegar (sub white wine or champagne vinegar)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- Crusty bread
- Cucumber (, cut into small cubes (optional))
Instructions
Step 1: Marinate
Toss the ripe tomato wedges, peeled diced cucumber, diced red capsicum, chopped garlic and finely diced red onion into a large matte ceramic mixing bowl. Pour in the extra virgin olive oil, sherry vinegar, and sprinkle the kosher salt and black pepper, then give everything a gentle fold so the tomato juices begin to loosen and mingle with the oil and vinegar. Cover the bowl and let it rest in the refrigerator — ideally 12 to 24 hours for the cleanest, brightest flavor and the juiciest body, or at least 3 hours if you're short on time. The goal here is that the vegetables soften, release sweet juices, and the dressing mellows into a fragrant, slightly glossy marinade.
Step 2: Blitz
Transfer the entire marinated mixture into a high-speed blender (or a tall jug for an immersion blender) and blitz on high until the mixture becomes uniformly smooth and liquid, with a slightly frothy surface from the high-speed action. If you want the silkiest, glass-smooth texture, pass the blitzed soup through a fine mesh strainer or food mill into a clean container, pressing and discarding the solids — you'll be left with a clear, velvety orange-red liquid that still carries tiny suspended droplets of oil and tomato flavor.
Step 3: Rest and Serve
Pour the blitzed gazpacho into a serving jug or back into the chilled mixing bowl and allow it to rest for about 15 minutes so surface bubbles settle and the temperature evens out. Give it a final gentle stir to unify texture and sheen, then ladle into shallow soup bowls. Keep everything chilled until just before serving so the soup reads as bright and fresh rather than warm or flat.
Step 4: Garnish and Accompaniments
Finish each bowl with a concentrated contrast: a small scatter of very finely diced cucumber in the center for crunch, a glossy swish of extra virgin olive oil that catches the light, and a few sprigs of fresh green herb if desired. Serve alongside thick, rustic slices of crusty bread for soaking. The final plate should feel clean, refreshed, and visually loud — the smooth, deep orange gazpacho contrasted by tiny green cucumber cubes and the golden, craggy bread.
Notes
- Marinate the vegetables at least 3 hours, ideally 12 to 24 hours, for best flavor.
- If texture is too coarse, strain the blitzed soup through a fine mesh for a silkier result.
- Taste and adjust vinegar and salt after blitzing and resting, not before.
- Store chilled in an airtight container for up to 3 days; avoid freezing if you want fresh texture.