Try This Gazpacho Soup on Summer Days in Westchester

You don’t need the oven to prepare this delicious chilled soup.

Photos by Andre Baranowski

You don’t even need the oven to prepare this delicious chilled soup, perfect for hot Westchester summer days.

On 90°F days, there’s nothing less appealing than a recipe that requires standing at the stove. Super-ripe summer produce is the key to this chilled soup, which needs only a little prep and a few dishes (and thankfully doesn’t heat up the kitchen). If your blender is small, process the ingredients in two batches, or they’ll never get completely smooth. Serves 4


4 plum tomatoes, cored
1 orange bell pepper, seeds and ribs removed
¼ English cucumber, peeled
1 clove garlic
¼ cup extra virgin olive oil
¼ cup oloroso sherry (optional)
2 Tbsp sherry vinegar
Kosher salt
Optional: grape tomatoes, cucumber, and black pepper for serving 


Coarsely chop the tomatoes, pepper, cucumber, and garlic. Transfer all ingredients to a blender.

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Add 1 tsp salt and blend on high until completely smooth. Taste and add more salt and/or vinegar, as needed. Chill the soup at least 2 hours.

Before serving, vigorously stir, shake, or blend the soup (it will separate as it sits). If desired, arrange halved grape tomatoes and diced cucumber in the bottom of a bowl.

Pour soup over vegetables, drizzle with more oil, and season with coarsely ground pepper.

PRO TIP: Buying Olive Oil

Extra virgin olive oil comes in a range of qualities. For uncooked recipes, or drizzling over finished dishes (what’s sometimes referred to as “finishing oil”), you want high-quality oil with pronounced flavor. Look for cold-pressed (applied heat extracts more oil but reduces health benefits) and/or first-pressed oils, and taste the difference.

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