Hot day, window open, tomatoes that actually smell like tomatoes — that’s gazpacho weather. I chunk up ripe tomatoes, some cucumber, a little green pepper and a clove of garlic, then drop it all in the blender. Add a good glug of olive oil, a small splash of sherry vinegar, and a pinch of salt. If I want it extra smooth, I tear in a piece of day-old bread. Lid on, quick blitz.
If you want it ultra-smooth, run it through a fine sieve; if you’re into a bit of texture, skip it. Then it goes in the fridge until it’s properly cold — two hours is about right — so the flavors calm down and line up.
Serve in a chilled bowl with tiny dice of tomato and cucumber on top and a thin thread of olive oil. Bright, clean, a little garlicky. Pretty much the taste of shade at noon.
Gazpacho
-
800
g
ripe tomatoes, roughly chopped
-
1
medium
cucumber, peeled and chopped
-
1
small
red bell pepper, chopped
-
2
cloves
garlic, peeled
-
3
tbsp
extra virgin olive oil
-
2
tbsp
red wine vinegar
-
150
ml
cold water
-
salt, to taste
Garnish
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the gazpacho
-
Blend the vegetables
Place tomatoes, cucumber, pepper, and garlic into a blender. Blend until smooth.
-
Add oil, vinegar, and water
Pour in olive oil, vinegar, and cold water. Blend again until silky.
-
Chill
Transfer the soup to a large bowl or pitcher, cover, and chill in the refrigerator for at least 2 hours.
Serve
-
Garnish and enjoy
Serve cold, garnished with diced cucumber, red pepper, and fresh herbs. Drizzle with a little extra olive oil if desired.
Note: For a thicker texture, add a slice of stale bread while blending.
Updated: August 30, 2025