tomatocucumberpepper
Fresh Tomato and Basil Gazpacho
A chilled Spanish-style soup made with ripe tomatoes, cucumber, pepper, red onion, basil, olive oil and white balsamic vinegar.
From YouTube · Jul 9, 2026
A chilled Spanish-style soup made with ripe tomatoes, cucumber, pepper, red onion, basil, olive oil and white balsamic vinegar.
20 min
Prep time
0 min
Cook time
2 hrs 20 min, including chilling
Total time
Approximately 2.4 litres or 8 bowls
Yield
Ingredients
11 ingredients- 2 kg ripe tomatoes, cored and roughly chopped
- 200 g cucumber, roughly chopped
- 1 medium red bell or pointed pepper, approximately 150 g prepared weight
- 1/4 medium red onion, approximately 40 g
- 1 garlic clove
- 8 fresh basil leaves, approximately 4 g
- 70 ml extra-virgin olive oil
- 60 ml white balsamic vinegar
- 1/4 teaspoon red chilli flakes
- 2 teaspoons fine salt, approximately 10 g, or to taste
- 1/2 teaspoon freshly ground black pepper
Method
13 steps- Wash the tomatoes, cucumber, pepper and basil thoroughly.
- Core and roughly chop the tomatoes.
- Trim the cucumber and roughly chop it. Peel it first if a smoother soup is preferred.
- Remove the stem, seeds and white membranes from the pepper, then chop it.
- Peel and roughly chop the red onion and garlic.
- Place the tomatoes, cucumber, pepper, onion, garlic and basil in a large blender. Work in batches if necessary.
- Blend until smooth.
- Add the olive oil, white balsamic vinegar, chilli flakes, salt and black pepper.
- Blend again until the olive oil is emulsified and the soup is completely smooth.
- Taste and adjust the salt, pepper or vinegar if necessary.
- For an especially smooth consistency, pass the gazpacho through a fine sieve.
- Transfer to a covered container and refrigerate for at least 2 hours.
- Stir thoroughly and divide among eight bowls or glasses. Serve well chilled.
Recipe notes
Helpful tips
- Use very ripe, flavourful tomatoes because they form the base of the soup.
- Blend in batches rather than overfilling the blender.
- Chilling allows the vegetable, vinegar and garlic flavours to combine.
- The gazpacho may thicken in the refrigerator; stir in a little cold water if required.
- Taste again after chilling because cold temperatures soften the perception of seasoning.
Equipment
- Knife
- Chopping board
- Large blender
- Large covered container
- Fine sieve, optional
Storage
Store in a sealed container in the refrigerator for up to 3 days. Stir thoroughly before serving because some separation is normal. Do not freeze, as thawing damages the fresh texture.
Additional tips
- Large-capacity blending may require working in batches. Never operate the blender without its lid secured. White balsamic vinegar can contain naturally occurring or added sugars depending on the brand.
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