Beat the Summer Heat With This Refreshing Authentic Andalusian Gazpacho

This classic chilled tomato soup is the ultimate antidote to a scorching summer day. Blending peak-season garden vegetables with rich olive oil and a sharp splash of vinegar, it delivers a brilliantly smooth, hydrating, and nutritious bowl that requires absolutely zero cooking.

Here’s what you need: 2.2 pounds of ripe tomatoes, 1 large cucumber, 1 red bell pepper, 1 green bell pepper, 1 small red onion, 2 to 3 cloves of garlic, 3 tablespoons of quality olive oil, 2 tablespoons of red wine vinegar, salt and black pepper to taste, and fresh herbs (like parsley or basil) for garnish. Optional additions: 2 cups of tomato juice, a few slices of white bread, and ice water as needed.

To start, score a small X on the bottom of your tomatoes and drop them into boiling water for 30 seconds, then plunge them immediately into an ice bath to easily slip off the skins. Core the peeled tomatoes, scoop out the seeds, and chop them into large chunks.

Peel your cucumber and chop it into thick cubes. Core and seed both the red and green bell peppers, cutting them into large pieces as well. Roughly chop the red onion and the garlic cloves.

Load the prepped tomatoes, cucumber, bell peppers, onion, and garlic into a high-powered blender and pulse until the mixture is completely broken down.

If you prefer a traditional, thicker Andalusian body, take a few slices of white bread, soak them briefly in water, squeeze out the excess moisture, and drop them straight into the blender before running it again.

Pour in the olive oil and red wine vinegar, then season generously with salt and black pepper. Blend on high until the soup is silkily smooth and uniform. If the consistency feels too thick for your liking, stream in a little ice water or tomato juice until it reaches the perfect pourable texture.

Taste the soup right out of the blender and adjust the seasoning with an extra pinch of salt, pepper, or a splash of vinegar if needed. Transfer the gazpacho into a large bowl or pitcher, cover tightly, and chill in the refrigerator for at least a few hours to let the raw flavors mellow and fuse together.

Serve the soup ice-cold, ladled into bowls or poured directly into chilled glasses. Finish each portion with a sprinkle of finely chopped fresh parsley or basil, and serve with a side of crusty bread or crunchy croutons.