Make the most of summer’s bounty with this easy Gazpacho Recipe, a chilled soup that requires no cooking whatsoever. Serve it in a bowl or a tall glass; you’ll love it more with every cool, savory sip you take.
In a food processor fit with the steel blade, and working with one vegetable kind at a time, pulse the tomatoes, bell peppers, cucumbers, and red onions separately until coarsely chopped (do not pulse to mush).
Combine all vegetables in a very large bowl (at least 4 quarts). Stir in tomato juice, olive oil, white wine vinegar, and garlic. Season to taste with salt and pepper and chill well. Garnish with fresh basil.
Notes
Tomatoes: The recipe calls for plum tomatoes, but if you have ripe tomatoes you’d rather use, including yellow tomatoes, go ahead and use them.
Cucumbers: Hothouse, Persian, or whatever you’re growing.
Tomato juice: Try to find good quality, low-sodium tomato juice. Tomato vegetable beverages (like V-8) might be too salty for use in Gazpacho.
Garlic: This recipe calls for 6 cloves, but you can use less if you prefer.
Yield: This recipe makes about 16 cups of Gazpacho soup, enough for 8 generous servings of 2 cups each or 16 appetizer-sized servings of 1 cup each.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.