Classic Gazpacho
A bright, tomato-based cold soup with crisp hand-diced vegetables
Why This Recipe Works
Hand-dicing the vegetables ensures a crisp, distinct texture that avoids the muddiness of a food processor. A mandatory four-hour chill allows the sharp vinegar and aromatics to mellow into a bright, cohesive broth.
Instructions
Combine the tomatoes, bell peppers, cucumbers, onion, vinegar, garlic, salt, and pepper in a large bowl. Let the mixture stand for 5 minutes so the vinegar can begin to season the vegetables.
Stir in the tomato juice, ice cubes, and hot sauce. Cover and refrigerate for at least 4 hours—the chilling time is essential for the flavors to develop and the soup to become properly cold.
Remove and discard any remaining ice cubes before serving. Taste and adjust the seasoning with additional salt and pepper, then ladle into chilled bowls and finish with a drizzle of olive oil.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead of time?
The soup can be made up to 2 days in advance.
What substitutions can I make?
- small sweet onion: 2 large shallots; Vidalia, Maui, or Walla Walla onions are ideal
