Chilled Tomato Soup

Hey there! So, let me tell you about one of my all-time favorite warm-weather treats: chilled tomato soup, or gazpacho as it’s affectionately called. Picture this—ripe, juicy tomatoes blending beautifully with fresh veggies and herbs, all topped off with a drizzle of olive oil. It’s like summer in a bowl, cool and refreshing, and it really hits the spot on those hot days when you just can’t deal with the heat of the stove. Seriously, whip this up, and you’ll be loving life at the first spoonful!

Why You’ll Crave It

• It requires no cooking, which makes it a breeze to throw together!
• Loaded with fresh veggies, so it’s super healthy and satisfying.
• The flavors meld beautifully after chilling—trust me, you want it cold!
• It’s so versatile; you can add all your favorite ingredients.
• Perfect for impressing friends at a summer gathering or just treating yourself!

The first time I made this, I ended up slurping up every drop—I mean, who can resist?!

What You’ll Need

• Ripe tomatoes: 2 pounds of the juiciest, ripest ones you can find—trust me, it makes all the difference!
• Cucumber: 1 medium, peeled and seeded, for that crisp freshness.
• Red bell pepper: 1, cored and seeded, adds a lovely sweetness.
• Red onion: 1 small, peeled, gives depth to the flavor.
• Garlic: 2 cloves, minced—because garlic makes everything better!
• Olive oil: 1/4 cup to round it all out, smooth and delicious.
• Red wine vinegar: 3 tablespoons, for a tangy kick.
• Salt & black pepper: to taste, just a pinch of each will do, or more if you’re feeling it.
• Fresh basil or parsley: for garnish—a nice pop of color and flavor!

Easy How-To

Prep the Vegetables

First things first! Rinse all those glorious veggies under cold water; that step is key for freshness. Then, chop your tomatoes into quarters (the juicier, the better!), cut that cucumber into good-sized chunks, and slice up the bell pepper into strips. Honestly, you can always adjust sizes based on how chunky you like your soup—you do you!

Blend it All Together

Grab your blender (or food processor), and toss in the quartered tomatoes, cucumber chunks, bell pepper strips, onion slices, minced garlic, and a small pinch of salt. Blend it all up until it’s smooth and dreamy. You might have to blend in batches if your blender feels a little cozy with all those ingredients—but that’s okay, just keep going!

Mix in the Good Stuff

With the blender still running, slowly drizzle in that luscious olive oil and red wine vinegar. Just let it whirl until everything is combined, and oh my gosh, the aroma is amazing. If you like things a bit spicier, this is where you can throw in some hot sauce or pepper flakes too!

Taste and Chill

Now, take a little taste and see if it needs more salt or acidity. You’re the chef, so adjust to your liking! Then, pour the gazpacho into a big bowl or container, cover it up, and pop it in the fridge for at least an hour, but honestly, longer is better… Let those flavors marinate and become friends!

Serve It Up!

Finally, when it’s nice and chilled, give it a good stir before serving. Ladle it into bowls, and if you want to show off a little, garnish with extra veggies or fresh herbs on top. It’s just such a pretty dish—perfect for summer dining!

Good to Know

• For the best flavor, pick those juicy, ripe tomatoes in season—oh, it makes a world of difference!
• If you like a chunkier texture, set aside some chopped veggies and stir them in after you blend—totally up to you!
• Your gazpacho can stay in the fridge for up to 3 days—if it lasts that long!

Serving Ideas

• Serve with some crusty bread or crispy croutons for dipping—perfect combo!

Top Tricks

• If you want a smoother soup, peel and seed the tomatoes before blending—makes it so silky!

Frequently Asked Questions

Can I make gazpacho in advance?

Absolutely, yes! Gazpacho can be prepped the day before, just keep it sealed in the fridge, and you’re good to go.

What type of tomatoes is best for gazpacho?

Go for ripe, juicy tomatoes like heirloom or vine-ripened. These truly elevate the flavors!

Is gazpacho served warm or cold?

Oh, it’s served cold! That’s what makes it so refreshing and perfect for hot days.

Can I add additional vegetables?

Of course! Feel free to play with the ingredients—add cucumbers, bell peppers, or anything you love!

How do I store leftover gazpacho?

Just pop it in an airtight container, and it’ll stay good in the fridge for about 3 days. If you have any left, that is!