Slim Summer Gazpacho Cucumber Tomato

There's something almost magical about opening the fridge on a sweltering afternoon and finding a bowl of vibrant gazpacho waiting. I discovered this particular version during a summer when my garden exploded with tomatoes and cucumbers all at once, and I needed something that didn't require turning on the oven. The first spoonful was a revelation—cold, bright, and impossibly easy to make. Since then, it's become my go-to when the heat makes cooking feel impossible.

I'll never forget serving this to my neighbor who showed up unexpectedly on the hottest day of July, skeptical that cold soup could be 'real' food. Two bowls later, she was asking for the recipe and claiming it saved her entire week. There's something about handing someone a chilled spoon and watching their face when they realize how flavorful summer can taste without any fuss.

Ingredients

• Ripe tomatoes (4 large): These are the foundation of everything, so choose tomatoes at peak ripeness—they should smell sweet and yield slightly to gentle pressure. If your tomatoes taste mealy, the entire soup will suffer.
• Cucumber (1 large): Peeling is worth the extra minute because the skin can turn an unappetizing shade in the blender, and you want that bright, fresh taste throughout.
• Red bell pepper (1): This adds natural sweetness and a gorgeous color that makes the soup feel like summer in a bowl; red peppers are sweeter than green ones.
• Red onion (1 small): Don't skip this or use regular onion—the sharpness of red onion is essential, and a small amount goes a long way in balancing the other flavors.
• Garlic (1 clove): One clove is honestly enough; I learned this the hard way after making a batch that tasted like a vampire repellent.
• Extra-virgin olive oil (2 tablespoons): This isn't just fat; it's flavor, so use something good that you'd actually taste in a salad dressing.
• Red wine vinegar (2 tablespoons): The acidity is what wakes up all those vegetable flavors and keeps the soup from tasting flat or one-dimensional.
• Sea salt and black pepper: Taste as you go because these seasonings are how you transform something blended into something actually memorable.
• Cold water (1 ½ cups): This keeps the soup light and bright rather than heavy, and the amount is flexible depending on how thick you like your gazpacho.

Instructions

Prep your vegetables:

Rough chop everything—you don't need precision here since it's all going into a blender anyway. I like coring my tomatoes to avoid any bitter flavor, though some people skip this step entirely.

Blend the raw vegetables:

Pour tomatoes, cucumber, pepper, onion, and garlic into your blender and pulse until you reach smooth consistency. You'll hear the sound change from chunky to silky, which is your cue that you're almost there.

Add the liquid and seasonings:

Pour in olive oil, vinegar, salt, pepper, and cold water, then blend again for about a minute until everything is completely smooth and the color is uniformly vibrant. The mixture should look like thick, creamy tomato juice.

Taste and adjust:

This is where your seasoning sense matters—dip a spoon in and really taste it, then add more salt, vinegar, or pepper until it sings. Remember that cold dulls flavors slightly, so season it a touch more than you think you need.

Chill thoroughly:

Pour everything into a bowl or pitcher, cover it, and let it sit in the fridge for at least two hours—overnight is even better because the flavors continue to marry and develop. The coldness is what makes this soup feel refreshing rather than just being room-temperature blended vegetables.

Serve with intention:

Give it a good stir before ladling into bowls, then add your garnishes in whatever way makes you happy. A drizzle of olive oil and fresh basil are really all you need, though diced cucumber and tomato add a nice textural contrast.

Save

My most vivid memory of this soup involves my kids actually asking for a second bowl without any convincing, which rarely happens with vegetables. That small victory—knowing I'd created something they genuinely wanted to eat—made the simplicity of the recipe feel profound.

The Secret of Summer Vegetables

Every vegetable in this gazpacho has one job: to taste exactly like itself, amplified and chilled. There's no hiding behind cream or complicated technique, which means you're entirely dependent on the quality of what you buy. This taught me early on to shop seasonally and to actually taste things before adding them to my cart. A watery winter tomato will betray you every single time, but a summer tomato picked at the right moment? It's almost impossible to ruin.

Why Cold Soup Feels Like Luxury

There's something about serving soup cold that feels slightly scandalous and completely civilized at the same time, like you've discovered a secret that other people somehow missed. It's Spanish tradition meeting modern sensibilities—proof that old cooking wisdom survives because it actually works. When you hand someone a bowl on a hot day and watch their shoulders relax, you understand why this soup has endured for generations.

Make It Your Own

The beauty of gazpacho is that it genuinely welcomes experimentation—I've added a pinch of smoked paprika before and wondered why I waited so long, and once I stirred in a splash of hot sauce just to see what happened. Some people pass theirs through a fine sieve for silky elegance, while others prefer the slightly textured version that feels more substantial. The version you make should reflect what sounds good to you on any particular day.

• A tiny pinch of smoked paprika or a few drops of hot sauce can add unexpected depth without overwhelming the fresh vegetable flavor.
• Strain through a fine sieve after blending if you want an entirely smooth, elegant texture that feels more refined.
• Make a double batch and freeze portions in ice cube trays for quick cold soup whenever you need it most.

Save

This gazpacho has taught me that sometimes the simplest recipes create the most memorable meals. Make it when the season is right, share it with someone who needs refreshing, and watch how something cold and quiet can feel like the best meal of summer.

Recipe FAQs

→ What vegetables are used in this chilled soup?

Ripe tomatoes, cucumber, red bell pepper, red onion, and garlic combine for a fresh vegetable base.

→ How long should the mixture be chilled?

Allow the blend to chill in the refrigerator for at least 2 hours to develop a refreshing coolness and meld flavors.

→ Can this dish be made smoother?

Yes, straining the blended mixture through a fine sieve results in a silky, smooth texture.

→ What seasonings enhance the flavor?

Extra-virgin olive oil, red wine vinegar, sea salt, and freshly ground black pepper provide balanced seasoning.

→ What garnishes complement this chilled blend?

Diced cucumber and tomato, fresh basil or parsley, and a drizzle of olive oil add freshness and texture.