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A beautifully plated bowl of chilled gazpacho with a deep red color, drizzled with olive oil, garnished with diced cucumber, cherry tomato halves, and fresh basil, shot overhead on a white linen surface with a rustic wooden spoon

Chilled Gazpacho

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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 160 kcal

Equipment

  • High-powered blender
  • Fine-mesh sieve
  • Large bowl or pitcher
  • Chef's knife and cutting board
  • Measuring cups and spoons

Ingredients
  

For the Gazpacho

  • 2 lbs ripe tomatoes heirloom, Roma, or vine-ripened, roughly chopped
  • 1 large English cucumber peeled, roughly chopped, reserve a small amount for garnish
  • 1 medium roasted red pepper jarred or freshly roasted, patted dry
  • 1 small red onion roughly chopped
  • 1-2 cloves garlic peeled
  • 2 tablespoons sherry vinegar or good red wine vinegar
  • 1/3 cup extra-virgin olive oil best quality you have, plus more to garnish
  • 1 teaspoon fine sea salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika optional, enhances the smoky depth
  • 1-2 teaspoons honey or sugar optional, only if tomatoes are under-ripe or too acidic

For Garnish

  • 1/4 cup cucumber very finely diced
  • 1/4 cup cherry tomatoes halved
  • 2 tablespoons extra-virgin olive oil for drizzling
  • 4 small fresh basil leaves or micro herbs for serving
  • 1/2 cup small croutons optional, fried in olive oil until golden

Instructions
 

Prep and Blend

  • Roughly chop the tomatoes, cucumber, roasted red pepper, and red onion into large chunks. If time allows, place them in a bowl, toss with the salt, and let them sit for 15 minutes — this draws out juices and intensifies the flavor.
  • Add the tomatoes and garlic to a high-powered blender first. Blend on high for 30 seconds until broken down and smooth.
  • Add the cucumber, roasted red pepper, and red onion. Blend again until very smooth, about 60 seconds.
  • With the blender running on medium speed, slowly stream in the extra-virgin olive oil through the lid opening. Blend for another 30 seconds until fully emulsified and silky.
  • Add the sherry vinegar, black pepper, and smoked paprika (if using). Blend briefly to combine. Taste carefully and adjust — add more salt, vinegar, or a touch of honey if the tomatoes are too acidic.

Strain and Chill

  • For a smooth, restaurant-quality texture, pour the blended soup through a fine-mesh sieve into a large bowl or pitcher, pressing down with a spatula to extract all the liquid. Skip this step if you prefer a more rustic, slightly textured soup.
  • Cover the bowl or pitcher tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally overnight. The soup must be very cold before serving — aim for below 40°F.

Serve

  • When ready to serve, chill your serving bowls in the freezer for 10 minutes. Give the gazpacho a good stir to re-emulsify.
  • Ladle the chilled gazpacho into the cold bowls. Top with finely diced cucumber, halved cherry tomatoes, a generous drizzle of your best olive oil, fresh basil or micro herbs, and croutons if using.
  • Serve immediately while the soup is as cold as possible. Offer extra sherry vinegar and salt at the table.

Notes

Make-Ahead: Gazpacho tastes best made 12–24 hours ahead. The flavors deepen and the garlic mellows beautifully. Storage: Keep covered in the fridge for up to 3 days. Re-stir or briefly blend before serving. Do not freeze. Quality tip: This recipe lives or dies by tomato quality. Use the ripest, most flavorful tomatoes available. Variation: Replace 1/3 of the tomatoes with seedless watermelon for a modern, sweet-savory version. Garnish with mint and crumbled feta.

Nutrition

Calories: 160kcalCarbohydrates: 14gProtein: 2gFat: 12gSodium: 420mgFiber: 3gSugar: 9g
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