Fresh Tomato Gazpacho with Cucumber: Smooth Chilled Summer Soup

Twenty minutes of prep and a blender handle this chilled tomato gazpacho, then the refrigerator does the rest. Fresh tomatoes, cucumber, red pepper, lemon, and basil blend into a smooth, bright summer soup with a clean, crisp finish for lunch or dinner.

Start with ripe vine tomatoes, although the source also tested Roma, heirloom, and Campari varieties. Blanching, icing, and peeling them removes the skins before they meet chopped cucumber, red pepper, shallot, and garlic. The red pepper helps retain the soup's vivid red color. Olive oil gives the blended soup smooth body, while lemon juice, sea salt, pepper, and basil bring balance to the fresh vegetable flavor. Fresh, seasonal produce is the point of the recipe.

After the vegetables sit, stir occasionally so the oil, lemon, seasonings, and juices combine evenly. Once blended on high, the gazpacho should look uniformly smooth and vividly red, with no obvious pieces left behind. The main timing mistake is rushing it: allow at least 20 minutes for the mixture to meld, then chill the blended soup for at least two hours before serving rather than serving it coarse.

Ladle it into bowls and finish with the listed chopped basil. The article also suggests serving it as a starter with Easy No-Knead Focaccia Bread for a filling meal. This is a useful make-ahead option for a busy day; after refrigeration, stir the gazpacho well before pouring so the texture is even.