Servings 4 servings
Ingredients
- 2 lbs Roma tomatoes, cored and roughly chopped
- 1 medium red pepper, seeded and roughly chopped
- 1 medium Anaheim or cubanelle pepper, seeded and roughly chopped
- 1 medium cucumber, roughly chopped
- 1 small red onion, peeled and roughly chopped
- 2 cloves garlic, roughly chopped
- 1/3 cup olive oil
- 3 Tablespoons red wine vinegar
- Chopped hardboiled egg, avocado or bacon, for serving (optional)
Instructions
- Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
- While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
- Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).
Notes
- Use the best tomatoes you can find. Since tomatoes are the star of the show, ripe, flavorful tomatoes make all the difference. Roma tomatoes are my favorite, but ripe heirloom, beefsteak or cherry tomatoes all work well.
- While you can serve gazpacho immediately after blending, it tastes noticeably better after chilling for at least 2 hours (or overnight) so the flavors have time to meld. Give the soup one final taste after it's chilled and add more kosher salt or a splash of red wine vinegar if needed before serving.
- Make ahead: Gazpacho keeps in the refrigerator for up to 3 days, making it an ideal meal prep lunch or easy summer dinner. Wait to add any toppings until just before serving so everything stays fresh and crisp.
- Freeze: Transfer to a freezer-safe container, leaving a little room for expansion, and freeze for up to 3 months. Thaw it overnight in the refrigerator, then stir or blend briefly before serving if it has separated.
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