Quite possibly the best summer gazpacho.

I love LOVE gazpacho. I’ve published recipes for Mom’s Quick Gazpacho (my mom’s favorite, a chunky version made in a food processor), for Cool White Gazpacho (a totally amazing and refreshing Spanish soup with green apple and grapes), for Creamy Gazpacho with cumin and smoked paprika.

But a recipe I recently spotted on the New York Times Cooking app is my go-to gazpacho for Summer 2017 (which I’ve adapted here). It’s ridiculously easy and so, so flavorful. Just whirl everything in a blender, run it through a food mill, and voila.

Like all gazpacho variations, this cool soup is even better the day after you make it, so plan ahead. Garnish your gazpacho with fresh herbs, a dollop of plain Greek yogurt, or a drizzle of top-quality olive oil.

Stay cool. Eat gazpacho.

quick blender gazpacho recipe

serves 4

2 pounds (3 very large) tomatoes, the ripest you can find
1 long, sweet yellow pepper (or 1/2 yellow bell pepper)
1 medium cucumber, peeled
1 small sweet onion (about 1/4 cup)
1 clove garlic
1 tablespoon sherry vinegar (not cooking sherry!)
1/4 cup olive oil plus more for serving
Kosher salt and freshly ground pepper

Cut tomatoes, pepper, cucumber, onion and garlic into chunks. Working in 2 batches, if necessary, puree vegetables in a blender until very smooth. Add vinegar, olive oil, 1 teaspoon salt and a generous grind of pepper and blend again. Transfer mixture to a food mill set over a large bowl and use the mill to strain out seeds and skins and extract as much pulp and flavor as possible (alternately, run the mixture through a mesh colander or sieve and use a spoon to press on the solids). Taste and adjust seasonings if needed. Chill before serving.

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