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Gazpacho Soup Recipe Ina Garten - Fresh, No-Cook Summer Classic

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds ripe tomatoes, cored and roughly chopped
  • 1 English cucumber, peeled, seeded, and chopped (about 2 cups)
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 3 cups tomato juice (good quality)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar (or sherry vinegar)
  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnishes: diced cucumber, chopped tomato, croutons, diced avocado, fresh basil or parsley

Method
 

  1. Prep the vegetables: Chop tomatoes, cucumber, bell pepper, and red onion into even pieces so they blend easily.
  2. Pulse in batches: Add about one-third of each vegetable to a food processor. Pulse until you get a small, even chop—think salsa-like, not purée. Transfer to a large bowl. Repeat with remaining veggies.
  3. Add flavor base: Stir in the garlic, tomato juice, olive oil, and red wine vinegar. Season with salt and pepper.
  4. Adjust texture: If you prefer smoother soup, blend a portion longer or use an immersion blender directly in the bowl. For chunkier soup, keep the pulses short.
  5. Chill thoroughly: Cover and refrigerate for at least 2 hours, preferably 4. This lets the flavors meld and the soup thicken slightly.
  6. Taste and finish: Before serving, taste and adjust salt, pepper, or vinegar. If it’s too thick, splash in more tomato juice.
  7. Garnish and serve: Ladle into bowls and top with a drizzle of olive oil, fresh herbs, and crunchy croutons or diced veggies.