Chilled Southern Tomato Gazpacho
A refreshing chilled tomato gazpacho featuring ripe Southern tomatoes, cucumbers, and bell peppers, seasoned simply and served cold for a perfect light lunch side dish with Southern flair.
Ingredients
Check ingredients as you go.
- Base
- Vegetables
- Seasoning
- Garnish
Let’s make it
Preparation
Prepare all vegetables: coarsely chop ripe tomatoes; peel, seed, and dice cucumber; seed and dice green and red bell peppers; finely chop red onion; mince garlic clove.
Mixing
In a large bowl, combine chopped tomatoes, cucumber, bell peppers, red onion, and minced garlic. Stir gently to mix.
Seasoning
Add extra virgin olive oil and red wine vinegar to the vegetable mixture. Season with kosher salt and freshly ground black pepper to taste. Stir thoroughly to combine all flavors.
Chilling
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to chill and let flavors meld.
Serving
Before serving, stir the gazpacho again. Pour into individual serving bowls and garnish each with freshly chopped basil.
Tips & notes
Use the ripest, freshest Southern tomatoes available for the best flavor. Letting the gazpacho chill longer enhances the taste. Adjust seasoning after chilling, as flavors develop over time.
Saving it for later
Refrigerate leftovers in an airtight container within 2 hours of preparation. Use within 3 days for best freshness. Stir before serving again.
Reheating
Gazpacho is best served cold and should not be reheated. Serve directly from the refrigerator.
