Gazpacho can be eaten as a soup or drank as a hearty beverage. Perfect for a hot summer day!


  • 2.5 pounds ripe red tomatoes (about half your bag), cored and roughly cut into chunks
  • 1 red roaster pepper, roughly cut into chunks
  • ⅓ cup leek, finely chopped
  • 1 clove garlic
  • 2 teaspoons sherry vinegar, more to taste
  • Salt
  • ½ cup extra-virgin olive oil

  1. Combine tomatoes, pepper, leek and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Strain the mixture if you like, or leave as is if you like the texture. Chill until very cold, at least 6 hours or overnight.
  4. Adjust the seasonings with salt and vinegar to taste. If soup is very thick, stir in a few tablespoons ice water.