Gazpacho
A refreshing, no-cook chilled soup made with peak-summer vegetables.
Why This Recipe Works
This traditional Spanish soup relies on a lengthy rest in the refrigerator to allow the sharp flavors of raw garlic and vinegar to mellow into the sweet juices of the summer vegetables. It is the perfect no-cook solution for peak tomato season.
Instructions
Combine the tomatoes, bell peppers, cucumbers, onion, vinegar, garlic, and salt in a large bowl and season with pepper. Let the mixture sit for about 5 minutes until the vegetables just begin to release their juices.
Stir in the tomato juice, ice cubes, and hot sauce. Cover the bowl and refrigerate for at least 4 hours or up to 2 days—this chill time is essential for the sharp flavors of the aromatics to blend and mellow.
Discard any remaining unmelted ice cubes and adjust the seasoning with salt and pepper to taste. Serve the soup cold, drizzling each individual portion with oil just before eating.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The vegetables can be chopped 1 day in advance and stored in an airtight container in the refrigerator.
