During the hottest days of summer, this easy gazpacho recipe is a welcome relief, blending effortlessly without any cooking. This is the time to break out your highest-quality tomatoes—the ones bursting at the seams with juice. Any red-ripe tomato will do for the base, but give the vine end a sniff; it should be fragrant and near intoxicating. Grab some cherry or grape tomatoes too for the final flourish. If you can find heirloom tomatoes for either, opt for them. And after blending, if you find you’ve picked a less-than-stellar bunch, add in a pinch of sugar for balance.
Be sure to lob off the ends of your cucumbers before peeling them. The ends contain bitter compounds that your peeler could drag into the rest of the cucumber if not checked.
Spanish gazpacho is best served ice-cold and needs time for its flavors to meld, so refrigerate for at least an hour after blending. While you wait, prep a few garnishes like a chunky dice of fresh tomatoes, English cucumbers, and red peppers for texture. Add croutons for crunch, pickled red onions for bite, or a minced jalapeño if you crave some chile heat. For a party appetizer, serve the chilled soup in shot glasses with a drizzle of extra-virgin olive oil and a fresh basil leaf or a sprig of cilantro. Or for a bolder option, try this watermelon gazpacho with kimchi.
