As much as I love my chilled cucumber soup, you’d think I’d be a long-time fan of gazpacho. But, in truth, not so much. There are so many ways to stir up tomatoes that I’d never felt compelled to turn them into a cool dinnertime slush. But the heat this summer has made me reconsider. I flipped through several recipes before landing on this one and was even skeptical as I began tossing veggies into the blender. But this gazpacho was good. Like ohmygoodness-I-need-to-make-another-batch-of-this good. So, don’t let summer pass you by without giving this recipe a try. It’s a keeper.

Inspired by NYT Cooking’s Best Gazpacho

Makes 4 to 6 dinnertime servings, more as an appetizer


  • About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
  • 1 cubanelle, Anaheim, or roasted red pepper, cored, seeded and roughly cut into chunks (Warning: a green bell pepper will overwhelm the subtle tastes of this dish)
  • 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 1 small mild onion (white or red), peeled and roughly cut into chunks
  • 1 clove garlic
  • 2 tsp. rice vinegar, more to taste
  •  1 tsp. fine sea salt
  • ½ cup extra-virgin olive oil, more to taste
  • garnish with avocado, diced chives or basil, or a dollop of sour cream if you wish


  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender and blend at high speed until very smooth. Pause occasionally to scrape down the sides with a rubber spatula or spoon.
  2. Add vinegar and salt. With the motor running, slowly drizzle in the olive oil. The mixture will turn bright orange and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Chill until very cold, several hours or overnight.
  4. Before serving, adjust seasonings. If soup is very thick, stir in a few tablespoons ice water. Ladle into bowls and top with desired garnish.

4 thoughts on “Gazpacho

  • This is a good gazpacho recipe. If I can stop reading blogs long enough I will use this recipe for today’s tomatoes. I don’t usually use a blender for gazpacho as I learned to make it in Spain before blenders existed and have always wanted to stay true to its roots, but today I will break that rule. Besides, it has to be a lot easier!

  • Oh, Hilda! It’s so good to hear from you! I was just thinking the other day, Hilda hasn’t posted in awhile. I feel like the palate of my mind has not been expanded of late…. Hope the recipe gets made today and that it’s every bit as lovely as you think it will be. 🙂

    • I did make your gazpacho. I realize there’s a reason the blender was invented. It turned out beautifully. I love the addition of roasted red pepper. I made a couple of small changes. I always start my gazpacho with bread crumbs mixed with oil – it makes it even creamier and that is the old Spanish method, so I have to respect it. I also used purslane instead of avocados because I have a few beautiful patches of it right now. Otherwise it was as you wrote it, and maybe the best I have made yet (and I have been making it for almost 50 years!)
      As for my blog, so sweet of you to notice my absence. I am having a bit of a crise – not sure how to proceed. Either I will go all out and change my whole site, or something less drastic. I have given up on giving it up all together – I miss it too much, but I am fretting over it and not able to do the needful to come to any decision. I hope I get it sorted out soon.

      • I hope you get it sorted out soon, too! I miss your foraging tips and recipes and lovely writing voice. I am on Blog #2, so I have been in your crisis. I think change is all part of the learning process. Good luck!!

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