Make Ahead

Icy Gaspacho

July  2, 2021
3 Ratings
Photo by Linda Xiao
  • Prep time 10 minutes
  • Serves 6
Author Notes

This gaspacho is made with raw vegetables and is slushy and cooling. It couldn't be easier and is really refreshing on a boiling day when you don't want to turn on the stove. —naomi

Test Kitchen Notes

Sometimes you can't help but crave a bowl of soup on a warm summer day. It happens! The best solution for that? Treat yourself to a quick, easy bowl of gaspacho. This Spanish soup is as simple to make as a smoothie in the morning. You can blend up a large batch if you're having company for a refreshing side or first course. It's also delightfully colorful and will add a splash of fun to any summertime soiree.

The best part about this recipe is its versatility. You can use red wine vinegar instead of white, chopped bell peppers instead of the chile if you like things more mild, or a spicier chile instead of the poblano if you really want a kick. Throw in whatever fresh herbs you have, and if your tomatoes aren't sweet enough, blend in some sugar. It's the best way to use up all that fresh produce from your garden. And swap out the vegetables for whatever is in season as the summer passes by. The recipe does call for raw onion and garlic, and some of the bite should be taken away in the blending process as well as when it chills, but feel free to adjust to your own tastes. If you have the energy, you can also bake up some croutons to garnish the soup right before serving. And this is one of the best make-ahead soups there is, since it can hang out in the fridge all day or up to overnight and is ready to go whenever you need it. —The Editors

What You'll Need
  • 3 large tomatoes
  • 1 large cucumber
  • 1 red onion slice
  • 1 garlic clove
  • 1 cup tomato juice
  • 1/4 cup olive oil
  • 1/8 cup distilled white vinegar
  • 2 ears of corn
  • 1 poblano chile, finely chopped
  • Kosher salt and freshly ground pepper
  1. In a food processor or blender, purée the tomatoes, cucumber, onion, garlic, tomato juice, oil, and vinegar until smooth. Transfer the tomato mixture to a medium bowl.
  2. Cut off the kernels from the corn cobs and add to the soup. Stir in the chile; season with salt and pepper.
  3. Chill in the refrigerator for at least 3 hours or up to overnight, until cold.
Contest Entries

See what other Food52ers are saying.

0 Reviews