Gazpacho is one of those dishes that looks odd on paper but makes a lot of delicious sense as soon as you taste it. Imagine if your favorite salad and your favorite smoothie did a collaborative album. See? We told you it doesn’t make sense on paper. Trust us though, nothing is quite as refreshing on a hot summer day as good gazpacho. It’s also a great way to take those salad vegetables you probably have in your pantry in a fun new direction.
- 1 ½ lb ripe heirloom tomatoes, peeled, seeded and finely chopped
- 2 English cucumbers, peeled, seeded and finely diced
- ½ red bell pepper, finely diced
- 1 large shallot, sliced
- 1 garlic clove, minced
- 2 tsp balsamic vinegar
- 2 tsp red wine vinegar
- ½ tsp ground cumin
- 3 tbsp Imperfect Foods Olive Oil, plus more for drizzling
- 1 tbsp kosher salt
- ¼ tsp freshly ground black pepper
- Bread (optional)
- Add tomatoes, cucumbers, red peppers, shallot, garlic, balsamic vinegar, red wine vinegar, cumin, oil, salt and pepper to a large bowl. Toss to combine. Let sit for 30 minutes at room temperature.
- Transfer 1 ½ cups of the mixture to a blender and puree until smooth (about 15-20 seconds). Add pureed mixture back to the bowl and stir.
- Cover and chill for 2 hours, up to overnight.
- Divide among bowls and drizzle with olive oil. Serve with toasted bread.
Recipe Notes and Variations
- Add an extra refreshing note by garnishing your gazpacho with some thinly sliced fresh herbs like basil or mint.
- Our Summer Gazpacho is super simple and versatile and can be made in all sorts of variations, including versions with seafood, almonds, and even fresh fruit!
- Gazpacho is a great dish for gardeners to have on hand since it’s an easy way to use up an unexpected bumper crop of tomatoes or cucumbers.
Want to make your groceries last longer?
Use our storage guide to waste less food and enjoy cooking more.