Chilled Gazpacho with Tomato, Cucumber and Pepper
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A silky, ice-cold Spanish soup of ripe tomatoes, cucumber and red pepper, blended with olive oil until creamy and sharpened with cider vinegar. Topped with a crunchy dice of fresh vegetables, it is the most refreshing bowl you can make on a hot day.
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Method
- 1
Blend the vegetables. Tip the tomatoes, red pepper, cucumber, onion and garlic into the blender, working in batches if your jug is small, and blend on high for at least 2 minutes, scraping down the sides once or twice. Keep going until there are no visible flecks of pepper or cucumber left. A long, hard blend breaks the vegetable cells open fully, releasing juice and flavour and giving a smoother final soup.
- 2
Emulsify with oil. With the motor still running, add the vinegar and salt, then trickle in the 6 tbsp olive oil in a slow, steady stream. Within a minute the soup lightens in colour and looks creamy, almost like a dressing. Adding the oil gradually lets the blades break it into tiny droplets suspended in the tomato juice, which is what gives gazpacho its velvety body.
- 3
Strain for silkiness. Set the sieve over the jug and push the soup through with the spatula or the back of a ladle, pressing hard on the pulp. Only a small mass of skins and seeds should be left behind; discard it. Straining removes the fibrous bits the blender cannot break down, so the soup feels smooth on the tongue.
- 4
Chill thoroughly. Cover the jug and refrigerate for at least 6 hours, or overnight, until the soup is very cold right through. This resting time is not just about temperature: the flavours of garlic, onion and vinegar mellow and blend together, and cold also makes the soup taste fresher and brighter.
- 5
Adjust and serve. Give the soup a good stir, as it may separate slightly, then taste and add more salt or vinegar if it needs lifting. If it feels too thick to sip, loosen it with some of the 100 ml cold water. Ladle into chilled bowls and finish each with the diced cucumber and pepper, a few drops of olive oil and a pinch of black pepper; chilling dulls seasoning, which is why tasting at this stage matters.
Storage
Keep covered in the fridge for up to 2 days and stir well before serving, as it can separate. Do not freeze, as thawing ruins the creamy texture; serve straight from the fridge, very cold. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- blender (or stick blender and deep jug)
- chopping board and sharp knife
- fine sieve
- rubber spatula
- large jug or bowl with a lid
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 197 kcal |
| Protein | 2.4 g |
| Carbohydrate | 12.5 g |
| of which sugars | 7.6 g |
| of which free sugars | 0 g |
| Fat | 16.3 g |
| of which saturates | 2.3 g |
| Fibre | 3.3 g |
| Salt | 1.24 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
