Gazpacho is the cold soup that makes you forget cold soup is a thing. When peak summer tomatoes are bursting with sweetness, blend them raw with cucumber, peppers, garlic, and the best olive oil you own — and the result is something transformative. Smooth, bright, deeply savory, and so refreshing it feels like air conditioning you can eat.
Add all the chopped vegetables (tomatoes, cucumber, bell pepper, onion, garlic), olive oil, sherry vinegar, salt, pepper, and smoked paprika to a blender. If your blender is small, work in batches.
Blend on high speed for 2–3 full minutes until completely smooth. For an ultra-silky texture, blend longer than you think you need to. Taste and adjust salt, vinegar, and pepper.
For an exceptionally smooth soup, pass through a fine-mesh strainer, pressing to extract all the liquid. For a more rustic version, serve as-is — both are delicious.
Transfer to a container and refrigerate for at least 2 hours — gazpacho must be very cold to taste its best. It actually improves overnight as the flavors meld and deepen.
Pour into chilled bowls. Add a drizzle of olive oil, a spoonful of finely diced cucumber and tomato, a few leaves of fresh basil, and crusty croutons if desired. The contrast of cold soup with crunchy garnish is the whole point.
For 6 servings
Garnish
