Name: Gazpacho
Prep time: 25 min
Total time: 165 min
Ingredients: 2 pounds red beefsteak tomatoes, cored and chopped (6 cups); 1 medium (11-ounce) cucumber, peeled, seeded, and chopped (about 1 1/2 cups); 1 medium-size (10-ounce) red bell pepper, stemmed, seeded, and chopped (about 1 1/4 cups); 2 teaspoons fine sea salt, plus more to taste; 1 medium (2-ounce) shallot, chopped (about 1/2 cup); 2 tablespoons sherry vinegar, plus more to taste; 1 cup vegetable juice (such as V8); 0.5 cup extra-virgin olive oil; 2 cups multicolored cherry tomatoes (from 1 pound tomatoes), halved lengthwise; 0.25 cup finely chopped shallot (from 1 medium shallot); 1 tablespoon finely chopped seeded fresh jalapeño (from 1 medium jalapeño); 1 tablespoon chopped fresh cilantro; 2 teaspoons sherry vinegar; 2 teaspoons extra-virgin olive oil; 0.5 teaspoon fine sea salt; 0.25 teaspoon black pepper; Fresh herbs (such as cilantro or basil leaves)

Gazpacho

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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.

By Mary-Frances Heck

Published on July 27, 2022

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

Prep Time:

25 mins

Total Time:

2 hrs 45 mins

Yield:

4 to 6 servings

Ingredients

Gazpacho

2 pounds red beefsteak tomatoes, cored and chopped (6 cups)
1 medium (11-ounce) cucumber, peeled, seeded, and chopped (about 1 1/2 cups)
1 medium-size (10-ounce) red bell pepper, stemmed, seeded, and chopped (about 1 1/4 cups)
2 teaspoons fine sea salt, plus more to taste
1 medium (2-ounce) shallot, chopped (about 1/2 cup)
2 tablespoons sherry vinegar, plus more to taste
1 cup vegetable juice (such as V8)
½ cup extra-virgin olive oil

Salsa Fresca

2 cups multicolored cherry tomatoes (from 1 pound tomatoes), halved lengthwise
¼ cup finely chopped shallot (from 1 medium shallot)
1 tablespoon finely chopped seeded fresh jalapeño (from 1 medium jalapeño)
1 tablespoon chopped fresh cilantro
2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon black pepper

Additional ingredients

Fresh herbs (such as cilantro or basil leaves)

Directions

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