Within the canine days of summer season, we’re grateful for this simple gazpacho recipe, which comes collectively rapidly in a blender, no cooking mandatory. The uncooked preparation, nevertheless, means there’s no hiding behind substandard tomatoes—and also you’ll need a minimum of two varieties for this recipe, heirlooms for the bottom and cherry tomatoes for the garnish. For those who aren’t making the soup the identical day you purchase your tomatoes, be sure you retailer them on the counter (rinse them first to forestall fruit flies) to protect their taste.
The perfect gazpacho is served ice chilly, so after mixing, chill your soup for a minimum of an hour. Once you’re able to eat, be happy to mess around with the garnishes. Chop up some recent tomatoes, English cucumbers, and crimson peppers—the identical veggies that went into the soup base—for texture. Or, toss on some croutons for crunch or pickled crimson onions for chew. For a celebration appetizer, it’s possible you’ll wish to serve the soup in shot glasses with only a drizzle of extra-virgin olive oil and a recent grinding of black pepper. And for those who’re within the temper for one thing even bolder, this watermelon gazpacho with kimchi is a vibrant, kicky various.
For extra chilly soup recipes, head this fashion →