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Late Summer Gazpacho

This chilled, refreshing gazpacho highlights the best of summer's produce.
Prep Time15 mins
Chilling Time8 hrs
Course: Lunch, Soup
Keyword: soup, tomatoes


  • 2 medium-size tomatoes cored and cut into large pieces (a little less than 1 lb)
  • 1 small cucumber peeled and large diced
  • 1 small shallot peeled and quartered
  • 3-4 radishes ends trimmed and halved
  • 2 teaspoons white wine vinegar
  • 3 tablespoons olive oil plus more for serving
  • Salt and pepper to taste


  • Combine the tomatoes, cucumber, shallot, radishes, and vinegar in a large measuring cup or deep bowl, then use a hand blender to puree until smooth. (This can also be done in a regular blender if you’d like!)
  • Use a fine-mesh strainer to remove as many of the solids as you like to reach your desired consistency. (I strained about ⅔ of the mixture.)
  • Return the soon-to-be gazpacho to the blender or mixing bowl, then add the olive oil. Blend until the olive oil emulsifies and the soup turns into a pretty orange-red.
  • Season with salt and pepper to taste, then refrigerate the gazpacho for 4-6 hours, or overnight if possible. Drizzle with olive oil just before serving.