Chilled Tomato Apple Gazpacho

Gazpacho, Andalusia’s beloved chilled soup, cools summer tables across Spain with raw vegetables pureed smooth. This bright take folds crisp apple into ripe tomatoes, cucumber, and sherry vinegar for a sweet-tart lunch that stays refreshingly cold.

Serves 4 · 15 min prep

Estimate for one serving

• 175 cal
• 3g protein
• 22g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 2 lb ripe late-season tomatoes
• 1 large crisp apple (Granny Smith or Honeycrisp)
• 1 medium seedless cucumber
• 1 red bell pepper
• 1 small shallot
• ½ cup fresh basil leaves
• ¼ cup fresh cilantro or parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar or red wine vinegar
• 1¼ tsp kosher salt
• ½ tsp black pepper
• ½ cup as needed cold water
• ½ cup halved grapes for garnish
• 2 tbsp toasted pumpkin seeds

Instructions

1. 1Core the tomatoes and roughly chop them; add to a blender.
2. 2Peel, core, and chop the apple; add it to the blender with the tomatoes.
3. 3Peel and chop the cucumber, seed and chop the bell pepper, and roughly chop the shallot; add all to the blender.
4. 4Add the basil, cilantro or parsley, olive oil, vinegar, salt, and pepper.
5. 5Blend on high until completely smooth and vibrant pink-red, 45–60 seconds.
6. 6If the soup is thicker than you like, stream in cold water a little at a time until it reaches a silky, pourable consistency.
7. 7Taste and adjust salt, pepper, or vinegar so the soup is bright and refreshing.
8. 8Transfer to a pitcher or container and chill at least 20 minutes (or up to overnight) until thoroughly cold.
9. 9Ladle into bowls or jars and top each serving with a few halved grapes and a sprinkle of toasted pumpkin seeds.
10. 10Drizzle a final thread of olive oil over the surface if desired.
11. 11Serve ice-cold as a light, produce-forward lunch that feels elegant yet effortless.
12. 12Stir before serving if it has separated slightly after chilling.