Lunch

Gazpacho

Name: Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 lb ripe tomatoes, roughly chopped; 1 English cucumber, peeled and roughly chopped; 1 red bell pepper, seeded and roughly chopped; 2 garlic cloves, minced; 3 tbsp extra-virgin olive oil; 2 tbsp sherry vinegar; 1 cup vegetable or chicken stock, chilled; ½ tsp salt; ¼ tsp black pepper; Pinch of cayenne (optional); 2 tbsp finely diced tomato for garnish; 2 tbsp finely diced cucumber for garnish; 2 tbsp finely diced red bell pepper for garnish; Crusty bread for serving

A refreshing, tangy cold soup that captures peak-season tomatoes in their purest form. Blended smooth with cucumber, bell pepper, garlic, and a hit of sherry vinegar, then chilled until ice-cold—the ultimate summer lunch.

182calper serving 5gprotein 17gcarbs 12gfat 20min prep 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Gazpacho — common questions

Can I make gazpacho ahead?

Yes—it actually improves after a day in the fridge. Make it up to 2 days ahead, cover, and chill. Stir before serving and adjust seasoning if needed, as salt intensifies over time.

What if my tomatoes aren't ripe?

Use canned whole peeled tomatoes (about 28 oz) instead, drained well. They're picked and canned at peak ripeness and will give you better flavor than bland fresh tomatoes. Add 1 extra tbsp vinegar to brighten it.

Why does my gazpacho taste bitter or harsh?

Over-blending tears the vegetable cells and releases bitter compounds. Pulse briefly until chunky-smooth, never until silky. Also taste the raw tomatoes first—if they're mealy or underripe, they'll make bitter soup.

Can I use regular vinegar instead of sherry?

White wine vinegar works fine in a pinch; use 1½ tbsp instead of 2 tbsp because it's sharper. Red wine vinegar will darken the soup. Avoid distilled vinegar—it tastes thin and harsh.

What should I serve with gazpacho?

Crusty bread for dipping, soft cheese like fresh ricotta or goat cheese, jamón serrano, hard-boiled eggs, or a simple green salad. Some people add a small shot glass of chilled vodka or fino sherry on the side.

How do I store leftovers?

Cover and refrigerate up to 3 days. It will thicken slightly as it sits; thin with a splash of stock or water if needed. Do not freeze—the texture becomes grainy when thawed.