Easy Gazpacho

Gazpacho was invented for days like these. The hot, humid days of summer when the very idea of setting a pot over a burner has us reaching for another glass of lemonade. There are a million and one versions of gazpacho out there, all equally easy to whip up in a blender and all equally perfect for a hazy summer night. Here’s our most basic, simple recipe to get you started.

Here’s how this works: a basic gazpacho is made of ripe summer tomatoes blended with cucumber, shallots, and garlic, and seasoned with sherry vinegar and good olive oil. In many traditional versions of gazpacho, a few slices of day-old bread are blended with the vegetables for a thicker and more substantial soup. I really like this addition, but feel free to leave the bread out if you’d prefer a thinner soup. That’s your gazpacho base.

Do You Need to Peel the Tomatoes?

Nope! Simply quarter the tomatoes and remove the stem, then pop ’em right into the food processor.

What Add-Ins Make This Gazpacho Great?

The fun really starts when you bring other vegetables and seasonings into the mix. Let yourself get creative with whatever your farmers market or CSA brings you each week. With vegetables coming in so fresh and flavorful this time of year, it’s impossible to go wrong. Here are some of my favorites:

• Red bell pepper adds sweet notes
• Fennel gives gazpacho a really nice licorice-y flavor, especially when paired with some fresh basil on top.
• Chopped avocado is always welcome scattered across my bowl
• Raw corn kernels are great when they’re very fresh

What If I Like My Gazpacho Chunky?

For a little more texture in your soup, use a food processor instead of a blender.

What Should You Serve with Gazpacho?

Gazpacho is very good on its own, though perhaps a little plain and simple. A fine start to a meal or as a light dinner on a hot night when your appetite has fled.