Grandma's Great Gazpacho

Grandma’s gazpacho is the kind of cold, no-cook tomato soup that gets better as it sits in the fridge. The base is plain tomato juice, brightened with fresh lemon and red wine vinegar and rounded out with a couple tablespoons of olive oil. Diced tomato, cucumber, green pepper, and minced onion give the soup its texture, while crushed garlic, tarragon, basil, and a pinch of cumin layer in flavor without crowding the natural sweetness of the produce.

A two-hour chill is the minimum. The flavors marry, the salt draws out a bit more juice from the tomatoes and cucumbers, and the soup goes from a chopped salad with juice to a properly integrated, savory cold course.

The blender shortcut in the recipe is worth knowing: cube everything, pulse to your preferred chunkiness, and you’ve got dinner ready in 5 minutes flat on the hottest day of summer.

Kitchen Tips

• Use the ripest tomatoes you can find, even if you’re leaning on tomato juice. Mealy or pale tomatoes leave the soup tasting flat.
• Salt early. Adding it at the start of the chill helps draw juices and seasons the vegetables from the inside out.
• Peel the cucumber if it has a thick or waxed skin. Cucumber peel can taste bitter in cold soup.
• Serve cold but not ice-cold. Aggressive refrigeration mutes flavor; aim for fridge-cool, around 50°F (10°C).

Variations

• Blend in a slice of stale bread for a more traditional Andalusian-style gazpacho with a creamier texture.
• Add a small handful of strawberries or a chunk of watermelon to the blender for a sweet-summer twist.
• Garnish bowls with diced avocado, a swirl of olive oil, and toasted bread cubes for a heartier course.