2 ratings

Chilled Gazpacho Recipe

Chilled Gazpacho
Francesco Tonelli

Chilled Gazpacho

Originally from southern Spain, gazpacho is the perfectly refreshing way to enjoy summer’s best tomatoes. Finish it with cucumbers and croutons for crunch and some good extra-virgin olive oil for richness.

Deliver Ingredients


  • 2 jalapeños, diced
  • 2 ¼ cups chopped tomato, peeled and seeded
  • 1 cup diced green pepper
  • ¾ cup thinly sliced green onion
  • 1 cup diced cucumber (peeled and deseeded)
  • ½ cup diced celery
  • 3 tablespoons chopped basil
  • 1 tablespoon chopped tarragon
  • 4 cups chicken or vegetable broth
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • ½ teaspoon Tabasco sauce
  • 2 teaspoon Worcestershire sauce
  • 1 cup croutons, preferably garlic


Purée the jalapeños, tomato, pepper, green onion, cucumber, celery, basil, tarragon, broth, oil, the balsamic, salt, pepper, Tabasco, and Worcestershire in a food processor or blender until smooth. Cover and chill for 8-12 hours to allow the flavor to develop.

Ladle the soup into chilled bowls and top each portion with some croutons and a few drops of the remaining oil.

Gazpacho Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Gazpacho Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Gazpacho Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.