Bright, chilled blended soup of ripe yellow tomatoes, sweet peppers, and cucumber—vibrant, refreshing, ready in minutes.
Chill all vegetables and bowls before blending for maximum refreshment without diluting with ice. Taste and adjust salt, acid (lime or sherry vinegar), and heat before serving; flavors develop as soup sits.
Use ripe, fragrant yellow tomatoes at peak season for best flavor—this soup shines with quality produce. Make up to 4 hours ahead; flavors are brightest within 24 hours.
Ingredients
Scale
Measurement units
- 4 lb ripe yellow tomatoes
- 2 large yellow bell pepper
- 2 English cucumber
- 2 garlic clove
- 2 tbsp sherry vinegar (to taste)
- 3 tbsp extra-virgin olive oil
- 1 tsp kosher salt (to taste)
- ¼ tsp black pepper (to taste)
Ingredients
Scale
Measurement units
- 4 lb ripe yellow tomatoes
- 2 large yellow bell pepper
- 2 English cucumber
- 2 garlic clove
- 2 tbsp sherry vinegar (to taste)
- 3 tbsp extra-virgin olive oil
- 1 tsp kosher salt (to taste)
- ¼ tsp black pepper (to taste)
Instructions
Prep vegetables
Core and roughly chop ripe yellow tomatoes (2 lb), cored and roughly chopped.
Seed and roughly chop yellow bell pepper (1 large), seeded and roughly chopped.
Peel and roughly chop English cucumber, peeled and roughly chopped.
Mince garlic clove, minced.
Blend soup
Add ripe yellow tomatoes (2 lb), cored and roughly chopped, yellow bell pepper (1 large), seeded and roughly chopped, English cucumber, peeled and roughly chopped, garlic clove, minced, sherry vinegar (2 tbsp), extra-virgin olive oil (3 tbsp), kosher salt (1 tsp), and black pepper (¼ tsp), freshly ground to blender.
Blend until smooth, 1 to 2 minutes.
Taste and adjust sherry vinegar (2 tbsp), kosher salt (1 tsp), and black pepper (¼ tsp), freshly ground as needed.
Equipment: blender
Chill and serve
Transfer gazpacho to a large bowl and refrigerate until ice-cold, at least 30 minutes.
Ladle into chilled bowls and garnish with fresh basil leaves and crème fraîche.
Equipment: large bowl
Before you cook
Cook notes
- • Use ripe, fragrant yellow tomatoes at peak season for best flavor—this soup shines with quality produce.
- • Chill all vegetables and bowls before blending for maximum refreshment without diluting with ice.
- • Taste and adjust salt, acid (lime or sherry vinegar), and heat before serving; flavors develop as soup sits.
- • For chunky gazpacho, pulse ingredients briefly instead of full blending.
- • Make up to 4 hours ahead; flavors are brightest within 24 hours.
- • If soup is too thick, thin with ice-cold vegetable broth or water; if too thin, add more tomatoes or a splash of tomato juice.
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