Basic Gazpacho

When tomatoes are at peak ripeness, this is one of the best things you can do with them. Fresh tomatoes, cucumber, red bell pepper, red onion, jalapeno, celery, and garlic all get pureed smooth with olive oil, red wine vinegar, tomato juice, and cilantro. No cooking, no heat, just a blender and four hours in the fridge.

The chill time is doing real work. Cold mutes flavors, so the gazpacho needs those 4 hours for the garlic, vinegar, and jalapeno to intensify enough to taste balanced when served ice-cold.

Serve with toasted French bread on the side and a lime wedge to squeeze over each bowl.

Pro Tips

• Use the ripest, most flavorful tomatoes you can find. Out-of-season hothouse tomatoes make watery, bland gazpacho. If your tomatoes aren’t great, this soup won’t be either.
• Peel and seed the tomatoes and cucumbers before blending. Seeds add bitterness and skins make the texture gritty.
• Taste and adjust seasoning after chilling, not before. Cold dulls salt and acid, so you’ll likely need to bump both up before serving.

Variations

• Leave it slightly chunky instead of smooth for a more rustic, Andalusian-style version.
• Add diced avocado as a garnish for creaminess in each spoonful.
• Swap the jalapeno for a milder green chile if you prefer less heat, or add a second one if you want more.