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Tomato Gazpacho

4 hrs. 15 min. Serves 6

  • Side Dish
  • Vegan
  • Beefsteak Tomatoes
Image of tomato soup recipe
  1. All Recipes
  2. / Tomato Gazpacho


3 lb. beefsteak tomatoes, quartered
1 English cucumber, roughly chopped
1/2 small red onion, quartered
2 yellow bell peppers, stems and seeds removed
2 cloves garlic
2 tsp. Champagne vinegar, more to taste
1 Tbsp. Kosher salt
1/2 cup extra-virgin olive oil, plus more for drizzling
Basil leaves, for garnish
Flakey sea salt, for garnish
Cayenne pepper, for garnish


Step 1:

In a blender, combine 2 1/2 lb. tomatoes, cucumber, onion, bell peppers, garlic, vinegar, and salt and blend until very smooth, about 1 minute.

Step 2:

While the blender is on, slowly drizzle in the olive oil until the mixture becomes emulsified and creamy.

Step 3:

Transfer to a large bowl and chill for at least 4 hours.

Step 4:

Meanwhile, dice the remaining tomatoes.

Step 5:

Before serving, adjust the seasonings with salt and vinegar. Serve cold garnished with diced tomatoes, basil leaves, olive oil drizzle, flaky sea salt, and a sprinkle of cayenne pepper.