Easy Gazpacho (Spanish Cold Tomato Soup; Blender Method)

Instructions

1. 01

   Cut 2" off of ½ English hothouse cucumber (about 7 oz.), ends trimmed, unpeeled; cut 2" piece into ¼" pieces and set aside for serving. Coarsely chop remaining cucumber and place in a blender. Cut one quarter of ½ large red bell pepper (about 3 oz.), stemmed, seeded, into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to blender with chopped cucumber. Add 2 lb. very ripe red tomatoes, preferably heirloom, cut into ½" wedges, to blender along with ½ large shallot (about 2 oz.), peeled and chopped, 1 garlic clove, finely chopped or grated, 2 Tbsp. sherry vinegar or red wine vinegar and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; blend until smooth, about 60 seconds.

2. 02

   Transfer tomato mixture to a large bowl (or strain for a thinner, sipping-style gazpacho). Add 3 Tbsp. olive oil and stir; season with additional salt and vinegar, if desired. Cover and chill until cool, about 1 hour.

3. 03

   Divide gazpacho among bowls. Top with quartered cherry tomatoes, chopped chives, freshly ground black pepper, and reserved cucumber and red pepper; drizzle with olive oil. Serve with toasted country-style bread alongside. Do Ahead: Gazpacho can be made 1 day ahead; cover and chill. Editor’s note: This gazpacho recipe was first printed online in August 2016 as BA’s Best Gazpacho; it was updated in 2026 to address user comments on seasoning and texture. A previous version called for straining, which results in a thinner soup that doesn’t hold garnishes as well. Head this way for more cold soup recipes from Epicurious →