Classic Fresh Tomato Gazpacho
A refreshing no-cook gazpacho featuring ripe tomatoes blended with crisp vegetables and a zesty touch of vinegar and olive oil for a perfect quick and easy American summer dish.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Seasoning
- Garnish
Let’s make it
Preparation
Prepare all produce: Roughly chop the tomatoes, peel and chop the cucumber, seed and chop the red bell pepper, and finely chop the red onion and mince the garlic clove.
Mixing
In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth but still slightly textured.
Seasoning
Add the extra virgin olive oil and red wine vinegar to the blended vegetables and pulse just a few times to incorporate them evenly without fully emulsifying the mixture.
Seasoning
Season the gazpacho generously with salt and freshly ground black pepper to taste. Stir and adjust seasoning if necessary.
Chilling
Transfer the gazpacho to a bowl or container, cover, and refrigerate for at least 1 hour to chill and allow flavors to meld.
Serving
Before serving, stir the gazpacho well. Pour into chilled bowls or glasses, garnish with fresh basil leaves, and enjoy this refreshing no-cook classic American tomato gazpacho.
Tips & notes
Use the freshest, ripest tomatoes for the best flavor. Chill the gazpacho well before serving to enhance its refreshing quality. You can add a pinch of cayenne pepper for a subtle kick if desired.
Saving it for later
Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
Reheating
This gazpacho is served cold and should not be reheated. Stir and chill again if needed before serving.
