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Perfect for sweltering summer days, this refreshing chilled soup is bursting with sweet and juicy peak-season tomatoes. Bright sherry vinegar and shallots balance the silky-smooth vegetable puree while salsa fresca adds a crunchy bite and pops of fresh herbs. Look for plump, bright red tomatoes to give the soup a vibrant color.

August 2022


Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Recipe Summary

25 mins
2 hrs 45 mins
4 to 6 servings


Salsa Fresca
Additional ingredients


Make the gazpacho:
  • Toss together beefsteak tomatoes, cucumber, bell pepper, and salt in a medium bowl. Let stand until 1 inch of drained vegetable juice collects in bottom of bowl, about 30 minutes. Meanwhile, place shallot in a small bowl, and drizzle with sherry vinegar; let stand 30 minutes.

  • Pour tomato mixture (with juices), shallot mixture, and vegetable juice into a blender; pulse until finely chopped, about 4 pulses. Process until smooth, about 1 minute. Remove center piece from blender lid; with blender running, slowly drizzle in oil, and process until smooth, about 1 minute. Season with additional salt to taste. (It should taste bright, bracing, and rich.) Chill, covered, until very cold, at least 2 hours or up to 2 days.  

 Make the salsa fresca:
  • Stir together cherry tomatoes, shallot, jalapeño, cilantro, vinegar, oil, salt, and pepper in a medium bowl until well combined. Let salsa fresca stand, uncovered, at room temperature up to 1 hour.

  • Stir gazpacho to blend, and adjust seasonings with additional salt and vinegar to taste. Divide gazpacho evenly among bowls; top with salsa fresca and fresh herbs.

Make Ahead

Soup and salsa may be kept chilled in separate airtight containers up to 2 days.

Suggested Pairing

Bright Spanish rosado: Ameztoi Rubentis Txakolina