Chilled Tomato Gazpacho with Cucumber & Herb Oil
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Author
Founders
Servings
4
Prep Time
15 minutes
The Ultimate No-Cook Summer Soup
Gazpacho is summer in a bowl — vibrant, ice-cold, and deeply refreshing. This version keeps things simple: ripe tomatoes blended with cucumber, red pepper, and garlic, finished with a bright herb oil that elevates every sip. Make it ahead and serve straight from the fridge.
Ingredients
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1 kg ripe tomatoes, roughly chopped
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1 English cucumber, peeled and roughly chopped (reserve ¼ for garnish)
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1 red bell pepper, seeded and roughly chopped
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1 small garlic clove
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3 tbsp extra virgin olive oil
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2 tbsp sherry vinegar or red wine vinegar
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½ tsp flaky sea salt, plus more to taste
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Freshly cracked black pepper
For the herb oil
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¼ cup fresh basil or flat-leaf parsley
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3 tbsp extra virgin olive oil
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Pinch of salt
Directions
Combine tomatoes, cucumber, red pepper, and garlic in a blender. Blend on high until very smooth, about 2 minutes.
With the blender running, drizzle in olive oil. Add vinegar, salt, and pepper. Taste and adjust seasoning.
Strain through a fine mesh sieve for a silky texture, or leave as-is for a more rustic finish.
Transfer to a container and refrigerate for at least 1 hour, or until very cold.
Make the herb oil: blend basil, olive oil, and a pinch of salt until smooth. Strain if desired.
Serve gazpacho in chilled bowls. Garnish with finely diced reserved cucumber, a drizzle of herb oil, and a crack of black pepper.
Recipe Note
Tips & Variations
- Best tomatoes: Use the ripest, most flavourful tomatoes you can find — heirloom or vine-ripened work beautifully.
- Make ahead: Gazpacho keeps refrigerated for up to 3 days and tastes better the next day.
- Spice it up: Add a small piece of jalapeño or a pinch of smoked paprika to the blender.
- Serve as a drink: Pour into small glasses for an elegant amuse-bouche or starter.