The Garden & Saucier

Easy Classic Gazpacho

The Strategy:

This refreshing, cold Spanish soup is packed with cucumber, red bell peppers, red onion, garlic, and chopped tomatoes. Pulse the fresh vegetables in a food processor to keep a coarse, rustic texture, then stir in tomato juice, red wine vinegar, and olive oil. Chill for at least a few hours to let the vibrant flavors intensify.

Serves: 8 | Total Time: About 2 ¼ hours till it's ready

Ingredients

Vegetables and Tomatoes

1 large English cucumber, roughly chopped, about 4 cups
2 large red bell peppers, roughly chopped, seeded, veins removed, about 3 cups
1 small red onion, peeled and roughly chopped, about 1 cup
3 large garlic cloves, peeled
4 cups tomato juice
1 (14-ounce) can chopped tomatoes

Dressing and Seasoning

½ cup red wine vinegar
¼ cup olive oil
Juice of 1 medium lime, about 2 tablespoons
1 teaspoon kosher salt
½ teaspoon coarse black pepper
3 or more drops hot pepper sauce

Garnish

2 tablespoons chopped fresh cilantro
Lime wedges

Raw cooking ingredients for Easy Classic Gazpacho arranged beautifully on a clean kitchen counter.

Instructions

Place the cucumbers, bell peppers, onion and garlic into the bowl of a food processor.
Pulse to chop the veggies. The veggies should have a coarse, slushy texture.
Pour the veggies into a large bowl.
Stir in the tomato juice, chopped tomatoes, red wine vinegar, olive oil and lime juice.
Season with salt, pepper and as much hot pepper sauce as you like.
Stir in the fresh cilantro.
Chill the soup for a least a couple of hours or up to several days. The flavors become more intense the longer they stay in the fridge.
Serve with a dollop of sour cream and an extra squeeze of lime.

Home cook prepared steps for assembling and cooking Easy Classic Gazpacho.

The full recipe lives in the Vault

Ingredients, method and every chef-tested detail are in the Vault. Join the Estate Registry for $79 a year: six printed dinner-party editions mailed to you, and the Vault opens as our gift.

Join the Registry · $79

What’s included · Member Sign In

The Heart of the Table

Served chilled in beautiful bowls, this bright red soup brings a refreshing burst of garden-fresh flavor to the table on a warm day. The cool, crisp texture and zesty lime aroma make everyone feel refreshed and ready to share a summer meal.

An appetizing, fresh serving of cooked Easy Classic Gazpacho displayed beautifully on a styled dining table.

The Art of the Host

a heavy-gauge, polished stainless steel ladle with an ergonomic handle
a large, heavy glass mixing bowl with a pouring lip
a hand-carved, long-handled cherrywood stirring spoon
a set of chilled glass soup bowls with a wide, shallow rim
a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
a large crystal serving bowl with a gently flared rim

Neighborly Grace

THE PRESENTATION: Serve the chilled gazpacho in clear glass bowls to showcase the vibrant red color, topping each bowl with a dollop of sour cream and a lime wedge.
THE POUR: Pair with a chilled Sauvignon Blanc or a sparkling water with a splash of fresh lime and a sprig of mint.
THE VIBE: Garden Terrace. The warm evening sun, the scent of blooming jasmine, and the cool soup set a relaxed, sophisticated summer dinner mood.

Chef’s Recommendations

Both Built on Tomato Juice: Flank Steak Fajitas with Sautéed Veggies
The Tapa Beside the Bowl: Fierce Potatoes (Patatas Bravas)
Bread for the Bowl: Herby Buttermilk Bread
The Spanish Close: Spanish Churros & Chocolate Sauce

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Easy Classic Gazpacho

Easy Classic Gazpacho

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps