Delicious Chunky Gazpacho

Chunky gazpacho is the no-cook, no-fuss summer soup that asks almost nothing of you and gives back everything. Tomato juice forms the base, fresh chopped seeded tomatoes bring the body, and chopped cucumber adds the cool crunch that makes gazpacho gazpacho. Three to four hours in the fridge does all the real work, melding the flavors and chilling the soup to the bone-deep cold this dish needs.

Peel and seed the tomatoes if you want a refined texture (cut an X in the bottom, blanch thirty seconds, slip the skins off). Skip the peel-and-seed step if you like rustic and don’t mind tomato skins curled in your spoon. The recipe doesn’t dictate, which is liberating.

The optional purée variation noted at the bottom is worth considering. Blitz half the soup smooth in a blender, leave the other half chopped, then stir them together for the best of both textures: silky base, crunchy garnish-style bites in every spoon.

Kitchen Tips

• Use the ripest in-season tomatoes you can find. Off-season tomatoes turn the soup flat and watery.
• Salt the cucumber lightly and drain in a colander for ten minutes before adding. It firms the texture and prevents the soup from going thin overnight.
• Chill in a glass or ceramic container, not metal. Acid plus metal can leave a tinny taste.
• Serve in chilled bowls. Warm bowls melt the cold edge fast.

Variations

• Add a clove of grated garlic, a splash of red wine vinegar, and a drizzle of olive oil for a more classic Spanish profile.
• Stir in chopped red bell pepper and onion for a fuller-bodied gazpacho.
• Top with diced avocado and a few croutons for crunch and richness.
• Spike with a tablespoon of vodka and a dash of hot sauce for an adult brunch version.