Midsummer brings an abundance of juicy, ripe tomatoes and humid heat — the perfect conditions for easy, no-cook tomato dishes like this delicious smooth tomato gazpacho.
Hello, all!
Tomato season is one of my favorite times of year. Every summer I look forward to the local and heirloom varieties that begin to appear at nearby farms. The rest of the year we get occasional supermarket tomatoes, but nothing compares to fresh summer tomatoes. When the season hits, I buy tomatoes by the box — some to roast and freeze for winter sauces, and others simply to enjoy raw in salads and chilled soups.
When I’m not making a classic Caprese or a Greek chopped salad, I love pureeing ripe tomatoes with cucumber and bread into a cooling tomato gazpacho.
This smooth tomato gazpacho is a simple, no-cook cold soup that comes together in minutes with a blender. The flavor improves if it rests in the refrigerator for a few hours, so plan ahead if you can. Chilling allows the flavors to marry and the soup to reach the perfect refreshing temperature for a hot day.
Make the soup in the morning or the night before for the best results. It works equally well as a light vegetarian main with a salad, as a side with grilled meats, or as an elegant starter for a summer meal. But don’t wait for a special occasion — this is quick and delicious enough for any weeknight.
Note: this gazpacho won’t be a deep red. The olive oil, bread, and cucumber mellow the color into a lovely pink or peachy hue and contribute to the soup’s silky texture and balanced flavor. Each ingredient plays a role in making a refreshing, well-rounded soup you’ll be eager to make as soon as your tomatoes are at peak ripeness.
If you try this Smooth Tomato Gazpacho, please share your experience and rating in the comments. I’m happy to answer questions and to hear how you adapted the recipe. – Happy Eating, Annemarie
Smooth Tomato and Cucumber Gazpacho
2 hrs 15 mins
0 mins
2 hrs 15 mins
4 servings
250 kcal
Ingredients
- 2 lbs (about 5 medium) tomatoes
- 1 cubanelle pepper or sweet Italian pepper
- 4 medium scallions
- 1/2 medium cucumber peeled and seeded if needed
- 1 clove garlic
- 1 jalapeno seeded
- 2 cups stale artisan bread (about 2 oz), crusts removed
- 1/3 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- Kosher salt and black pepper to taste
Instructions
- Roughly chop the tomatoes, cubanelle pepper, scallions, cucumber, garlic, and jalapeno.
- Puree all the vegetables with the bread, olive oil, and sherry vinegar in a blender until smooth. If needed, add up to 1/2 cup water, a few tablespoons at a time, to reach your desired consistency. If your blender is small, process in 2–3 batches.
- Place a fine mesh strainer over a large bowl and pour the puree into the strainer. Press or work the puree through the strainer, discarding the solids, to achieve a silky texture. Season with salt and pepper to taste.
- Refrigerate the soup for 2–3 hours, or overnight, to allow the flavors to meld and to chill thoroughly.
- Garnish as desired with finely sliced scallions, minced jalapeno, chopped parsley or cilantro, or a small dice of tomato or cucumber for texture.
Notes
- Cubanelle substitution: You can use a bell pepper instead. Use only about 1/4 of a medium bell pepper because they are larger and thicker than cubanelles.
- Cucumbers: Thin-skinned salad cucumbers are ideal; if using small, thin-skinned ones you don’t need to peel or seed them. If your cucumber is thick-skinned or seedy, peel and seed as needed.
