Chilled Tomato Gazpacho with Cucumber & Herb Oil
Founders
4
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
1 kg ripe tomatoes, roughly chopped
1 English cucumber, peeled and roughly chopped (reserve ¼ for garnish)
1 red bell pepper, seeded and roughly chopped
1 small garlic clove
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar or red wine vinegar
½ tsp flaky sea salt, plus more to taste
Freshly cracked black pepper
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¼ cup fresh basil or flat-leaf parsley
3 tbsp extra virgin olive oil
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.