So Dood Gazpacho

When it’s too hot to cook, gazpacho is the answer. This classic Spanish soup is served cold and never sees the stove, just ripe tomatoes, cucumber, green pepper, onion, and celery blended with tomato juice into a refreshing, savory bowl.

Texture is entirely up to you. Purée everything for a smooth, drinkable gazpacho, or blend only half and stir the rest in for a chunkier, more salad-like soup.

Since nothing is cooked, the quality of the ingredients is everything. Use the ripest summer tomatoes you can find, because their flavor carries the whole dish.

Red wine vinegar, a splash of white wine, lemon, and Worcestershire give it brightness and depth. Chill it well before serving, ideally a few hours, so the flavors meld and it’s properly cold. It’s light, low-fat, and vegan, the kind of thing you can drink straight from a glass.

Kitchen Tips

• Use the ripest summer tomatoes; with no cooking, their flavor is the whole dish.
• Purée fully for a smooth soup, or leave half chunky for texture, your call.
• Chill at least a few hours before serving so the flavors meld and it’s truly cold.
• Taste before adding all the salt; the tomato juice and Worcestershire already bring sodium.

Variations

• Stir in a dash of Tabasco or a pinch of cumin for a spicier, smokier bowl.
• Top with diced avocado, croutons, or a drizzle of olive oil.
• Blend in a slice of bread for a thicker, more traditional Andalusian texture.