Menu
appetizers / soup

Summer Gazpacho

Print Friendly, PDF & Email

Gazpacho is one of those dishes that looks odd on paper but makes a lot of delicious sense as soon as you taste it. Imagine if your favorite salad and your favorite smoothie did a collaborative album. See? We told you it doesn’t make sense on paper. Trust us though, nothing is quite as refreshing on a hot summer day as good gazpacho. It’s also a great way to take those salad vegetables you probably have in your pantry in a fun new direction. 

Makes 4 servings.

Ingredients

  • 1 ½ lb ripe heirloom tomatoes, peeled, seeded and finely chopped
  • 2 English cucumbers, peeled, seeded and finely diced
  • ½ red bell pepper, finely diced
  • 1 large shallot, sliced
  • 1 garlic clove, minced
  • 2 tsp balsamic vinegar
  • 2 tsp red wine vinegar
  • ½ tsp ground cumin
  • 3 tbsp Imperfect Foods Olive Oil, plus more for drizzling 
  • 1 tbsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Bread (optional)

Directions

  1. Add tomatoes, cucumbers, red peppers, shallot, garlic, balsamic vinegar, red wine vinegar, cumin, oil, salt and pepper to a large bowl. Toss to combine. Let sit for 30 minutes at room temperature.
  2. Transfer 1 ½ cups of the mixture to a blender and puree until smooth (about 15-20 seconds). Add pureed mixture back to the bowl and stir. 
  3. Cover and chill for 2 hours, up to overnight. 
  4. Divide among bowls and drizzle with olive oil. Serve with toasted bread. 

Recipe Notes and Variations

  • Add an extra refreshing note by garnishing your gazpacho with some thinly sliced fresh herbs like basil or mint. 
  • Our Summer Gazpacho is super simple and versatile and can be made in all sorts of variations, including versions with seafood, almonds, and even fresh fruit!
  • Gazpacho is a great dish for gardeners to have on hand since it’s an easy way to use up an unexpected bumper crop of tomatoes or cucumbers.

2 Comments

  • Julie Westbrook
    September 9, 2021 at 1:36 am

    This is a fabulous soup. I have some suggestions to make it even better: make the ratio of tomatoes to cucumbers to be about 2 to 1 (6 C. cut up tomatoes to 3 C. diced cucumbers); use ALL aged balsamic vinegar (aged fruit flavored vinegar is also very good); use only 2 T. olive oil, and don’t drizzle any on top; blend most of the soup. When I make it this way, my friends tell me it’s the best gazpacho they’ve ever tasted in their lives. 🙂

    Reply
    • Imperfect Foods
      September 29, 2021 at 2:24 am

      We love it!

      Reply

Leave a Reply