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    Chilled Heirloom Gazpacho with Hand-cut Vegetables

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    Pixicook editorial team

    Experience the vibrant flavors of summer with this Chilled Heirloom Gazpacho. Hand-cut fresh vegetables soaked in a seasoned vinegar base create a refreshing and bright chilled soup that's perfect for any hot day.

    Ingredients for Chilled Heirloom Gazpacho with Hand-cut Vegetables

    units in
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    units in
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    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Tomatoes, cored and cubed (1/4-inch)

    cups

    Substitute chevron-down

    Bell Pepper, cored, seeded, and cubed (1/4-inch)

    cups

    Substitute chevron-down

    Cucumbers, halved, seeded, and diced (1/4-inch)

    cups

    Substitute chevron-down

    Shallots, chopped fine

    cups

    Substitute chevron-down

    Sherry Vinegar

    cups

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Table Salt

    teaspoons

    Substitute chevron-down

    Tomato Juice

    cups

    Substitute chevron-down

    Ice Cubes

    each

    Substitute chevron-down

    Hot Sauce, optional

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil, for drizzling

    teaspoons

    Substitute chevron-down

    How to Make Chilled Heirloom Gazpacho with Hand-cut Vegetables

    1. Vegetable Marination

    In a large nonreactive bowl (at least 4 quarts), combine the tomatoes, bell peppers, cucumbers, onion, sherry vinegar, garlic, and salt. Season with freshly ground black pepper to taste. Allow the mixture to sit for about 5 minutes, until the vegetables start to release their juices.

    2. Integrate and Chill

    Stir in the tomato juice, ice cubes, and hot sauce if desired. Cover the bowl tightly and refrigerate. Allow the flavors to meld for at least 4 hours, or up to 2 days for optimal taste.

    3. Final Touches

    Before serving, discard any remaining unmelted ice cubes. Adjust the seasoning with additional salt and pepper if needed. Serve the gazpacho cold, drizzling each serving with about 1 teaspoon of extra-virgin olive oil.

    Pitfalls and tips

    Selecting the Produce

    Choose ripe, fragrant heirloom tomatoes with firm flesh and a variety of colors and shapes for visual appeal and complex flavors.

    Chilling Time

    Allow the gazpacho to chill for a minimum of 2 hours, though overnight is preferable for flavors to meld and to ensure it's served well-chilled.

    Quality of Ingredients

    Use the freshest vegetables and high-quality extra-virgin olive oil with a fruity note, along with sherry vinegar for depth.

    Balancing Flavors

    Carefully season the gazpacho, use a pinch of sugar to balance acidity if needed, and remember cold dishes require more seasoning.

    Serving Temperature

    Serve the gazpacho in chilled bowls to maintain its refreshing cool temperature.


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