Chilled Tomato Gazpacho with Grapes

Gazpacho, the iconic chilled soup of Andalusia, cools Spanish summers without ever touching a stove. This version blends ripe tomatoes with sweet green grapes for a silky bowl brightened by sherry vinegar and olive oil.

Serves 4 · 25 min prep

Estimate for one serving

• 210 cal
• 3g protein
• 22g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 2 lb ripe tomatoes
• 1 cup seedless green grapes
• 1 medium English cucumber
• 1 medium red bell pepper
• 1 small shallot
• 1 garlic clove
• 2 tbsp sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup ice water
• 1/4 cup fresh basil leaves
• 1/2 cup extra grapes for garnish
• 1 tbsp extra olive oil for finishing

Instructions

1. 1Core the tomatoes and roughly chop them, keeping all the juices. Peel the cucumber if the skin is thick, then chop it into chunks. Seed and chop the red bell pepper and roughly chop the shallot.
2. 2Add the chopped tomatoes, cucumber, bell pepper, shallot, garlic, and most of the green grapes to a blender. Pour in the sherry vinegar, olive oil, salt, and pepper.
3. 3Blend on high until completely smooth and silky, about 45 to 60 seconds, pausing once to scrape down the sides. If the mixture is too thick, stream in ice water a little at a time until it pours easily but still coats a spoon.
4. 4Taste for balance: it should taste bright and savory with a gentle sweetness from the grapes. Adjust salt or vinegar as needed, then pour the gazpacho through a fine-mesh strainer into a large bowl or pitcher, pressing with a spatula to extract maximum liquid and discard any remaining pulp if you prefer an ultra-smooth texture.
5. 5Cover and refrigerate at least 1 hour, or until thoroughly chilled and the flavors have melded. The soup will thicken slightly as it rests.
6. 6Just before serving, stir the gazpacho well. Ladle into chilled bowls or jars. Halve the remaining grapes and tear the basil leaves.
7. 7Float a few halved grapes and basil pieces on each serving, then drizzle with a thin thread of olive oil. Serve immediately while ice-cold; keep any leftovers refrigerated and give a quick stir before the next lunch.