Tomato Gazpacho
A bowl of pure summer, this chilled Spanish classic feels right at home in Canada — think greenhouse tomatoes, market cucumbers, and patio lunches on hot prairie or coastal days. It’s bright, fresh, and no-cook: blitz, chill, and pour.
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes (includes chilling)
Serves: 4–6
Ingredients
1 kg (2.2 lb) ripe tomatoes, cored and chopped
1 small cucumber, peeled and chopped (plus a few diced pieces to garnish)
1 red bell pepper, seeded and chopped
½ small red onion, chopped
1 small garlic clove (start with half if you prefer mild)
1 thick slice day-old bread, crust removed (about 50 g), torn and briefly soaked in water, then squeezed dry — optional for body
3 tbsp extra-virgin olive oil, plus more to finish
2 tbsp sherry vinegar (or red wine vinegar), to taste
½ tsp fine salt, more to taste
Freshly ground black pepper
Pinch smoked paprika or cayenne (optional)
To serve
Diced cucumber and tomato, olive oil drizzle, torn basil or parsley
Method
Load the blender: Add tomatoes, cucumber, red pepper, onion, garlic, and the squeezed bread (if using).
Season & blend: Add olive oil, vinegar, salt, pepper, and paprika/cayenne if using. Blend until completely smooth (1–2 minutes).
Adjust: Taste and tweak vinegar and salt until bright and balanced. If you like it silkier, pass through a fine sieve.
Chill: Cover and refrigerate at least 1 hour (up to 24) so the flavours meld and the soup chills thoroughly.
Serve: Pour into bowls or cups. Top with diced cucumber/tomato, a thread of olive oil, and fresh herbs.
Variations
Watermelon & Mint – Swap 2 cups of the tomatoes for seedless watermelon; finish with mint instead of basil.
Roasted Tomato & Corn – Roast half the tomatoes and a cob of corn until charred; blend the tomatoes into the soup and fold in the corn kernels at the end.
Spicy “Caesar” Gazpacho – Stir in a splash of Clamato, a squeeze of lime, and a dash of hot sauce; garnish with celery leaves for a Canadian nod