Quick Garden Gazpacho
A chunky, refreshing chilled soup that highlights the peak of summer harvest.
Why This Recipe Works
Using ice cubes jump-starts the chilling process, allowing the vibrant flavors of the tomatoes and peppers to meld without waiting all day. This version relies on hand-chopping for a rustic, chunky texture that feels far more substantial than a standard puree.
Instructions
Combine the tomatoes, bell peppers, cucumbers, onion, vinegar, garlic, and salt in a large bowl and season with pepper. Let the mixture stand 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 resting period is necessary for the sharp flavors of the raw onion and garlic to mellow and integrate.
Discard any ice cubes that haven't melted into the soup and season with additional salt and pepper to taste. Serve cold, finishing each bowl with a drizzle of oil to balance the acidity of the tomatoes.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
Can I make this ahead of time?
The gazpacho can be made up to 2 days in advance. The flavor improves as it sits.
