Chilled Tomato Grape Gazpacho

Gazpacho, Andalusia’s classic chilled soup, thrives on ripe summer produce and a cold blend rather than heat. This version folds sweet seedless red grapes into tomatoes, cucumber, and sherry vinegar for a bright, silky no-cook lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 210 cal
• 4g protein
• 22g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1.5 lb, cored and chopped ripe tomatoes
• 1.5 cups seedless red grapes
• 1 medium, peeled and chopped English cucumber
• 1 small, chopped red bell pepper
• 1 small shallot
• 1 garlic clove
• 2 tablespoons sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves
• 1/4 cup toasted pumpkin seeds
• 1/2 cup as needed ice water

Instructions

1. 1Roughly chop the tomatoes, grapes, cucumber, bell pepper, and shallot so they fit easily in a blender; keep everything ice-cold from the fridge for the brightest flavor.
2. 2Add the chopped produce, garlic, sherry vinegar, most of the olive oil, salt, pepper, and basil to a high-speed blender.
3. 3Blend on high 45–60 seconds until completely smooth and vibrant pink-red; scrape down the sides once if needed.
4. 4Check consistency: if it is thicker than a light soup, stream in ice water a little at a time and blend again until it pours easily but still coats a spoon.
5. 5Taste and adjust salt or vinegar; it should taste juicy, slightly sweet from the grapes, and clean—never heavy or creamy.
6. 6Pour into a pitcher or large jar and chill at least 30 minutes (or up to overnight) so the flavors marry and the soup is thoroughly cold.
7. 7When ready to serve, give it a quick stir or shake; ladle into four chilled bowls or portable jars.
8. 8Drizzle each portion with the remaining olive oil.
9. 9Top with toasted pumpkin seeds and a few torn basil leaves for crunch and aroma.
10. 10Serve ice-cold with a spoon; pack in an insulated container for a refreshing work lunch that needs zero reheating.