Food

The Gazpacho Everyone Seems to Be Making

The Best Easy Gazpacho Recipe from the New York Times

Last week, I visited my friend Lia…

She was wrapping up maternity leave with her first baby and wanted to go for a walk to her farmer’s market, the famous Greenmarket in Manhattan. “I need to get tomatoes for my gazpacho,” she said. Then added, “You’ve made that Times gazpacho right?”

No, I said, I hadn’t. I was also incredibly impressed. When my first baby was three months old, it was a productive day if I brewed my own cup of coffee. I was most definitely not fighting the summer crowds at a busy market, then spending nap time dicing tomatoes, onions, cucumbers, bell peppers and garlic into the kind of soup that I’d always felt was just kind of…underwhelming. And weren’t there, like, raw eggs in gazpacho, too?

No no no, Lia corrected me. “This one is Seville style — no eggs, and it’s the easiest, most delicious thing in the world.”  You just chuck everything into a blender, pour into a pitcher and chill in the refrigerator. Apparently, in southern Spain, people enjoy their gazpacho by sipping it from drinking glasses, not with a bowl and a spoon. “It saves me in the summer,” Lia said. “I make a pitcher on Sunday, then it’s there all week if I want something quick and refreshing.”

The Best Easy Gazpacho Recipe from the New York Times

Two days later, I was at my own farmer’s market and ran into my friend Robin at a tomato pile. “Oh, hey,” I told her. “I was thinking of making gazpacho this weekend.” To which she replied, “The Julia Moskin one from the Times?” Umm, yes. Was this a thing? I was beginning to think this was a thing. Especially the next day when the soup appeared in the Times’Cooking Newsletter (a must-read if you aren’t already a subscriber), even though the recipe was first published four years ago. Before long, my Instagram feed was a sea of orange purees, which meant it was probably time I joined the fray.

The Best Easy Gazpacho Recipe from the New York Times

Blessedly, this version of the soup does not require a massive haul from the market. Shown here are all the vegetables I chopped up, and it goes without saying that everything should be as fresh as possible. Other ingredients: salt, a dash of sherry vinegar, and, most important, a few glugs of olive oil, which you add to a whirling blender in a slow steady stream until the soup becomes emulsified and turns an amazing bright orange hue. Afterward, you can strain it, or not. (I skipped the straining because I have a Vitamix blender that’s powerful enough to pulverize the vegetables into the smoothest consistency.) That’s it.

The Best Easy Gazpacho Recipe from the New York Times

As Moskin writes in her story, “Olive oil is what makes gazpacho more than vegetable juice. It is what makes gazpacho silky and satisfying.” Look how beautiful it is sitting there in my refrigerator.

The Best Easy Gazpacho Recipe from the New York Times

I had a bowl for lunch on Sunday and even poured myself a glass for breakfast this morning.

I did not do everything exactly as the Times recipe instructed. I used a regular green pepper instead of a cubanelle (aka Italian frying peppers), although Moskin says cubanelles are more authentic and have more bite. Personally, I might cut back slightly on the whole onion, next time I make it. But that’s fine! With a recipe this easy and this flexible — Moskin compares it to whipping up smoothies — I am guessing there will be a lot of next times. Starting with this afternoon.

Do you have a go-to gazpacho recipe? And what are your favorite ways to use summer tomatoes? We’re kicking off ‘Tomato Month‘ on Cup of Jo and we’d love to hear from you on the subject!

P.S. A three-ingredient tomato sandwich, baked eggs with tomatoes, and a corn, tomato and chickpea salad.

(Photos by Jenny Rosenstrach.)

  1. Lisa H says...

    It just now popped into my mind….hearing elsewhere that not everyone loves gazpacho! My Dad was a food lover, and a great cook. He was 52 when he was dying of cancer. When the hospice nurse leaned in, and asked if he’d like something to eat…maybe a little soup, he said, “well, maybe some gazpacho”.
    Of course I do love it, and have used many different recipes!
    I’ve made this one twice now, once for my son and daughter-in-law. They were arriving home after a trip, I’d stayed with their baby for most of a week. Gazpacho is just the thing for a bite to eat after a long hot summer day. I chopped extra veggies for a garnish, and made sure there were croutons and sour cream if they wanted it a little heartier.
    I was home the next day, and had to make another batch right away for my husband and me. We like a little texture, so that garnish was just right for us too.

  2. I’m going to be all over this Jenny. That color !

  3. I LOVE this recipe as does my family, 18 month old nephew and my boyfriend and a few girlfriends too! It is the best recipe and I never liked gazpacho before making this. Truly the taste of summer. Do not make unless almost everything is locally grown!

  4. Andrea says...

    I have made this, and it was very good, but in general, I prefer a waterier, slightly chunkier gazpacho. Same concept, though: lots of veggies, food processor, vinegar, (less) olive oil, some fresh herbs, some pepper heat, chilled…

  5. jackie says...

    Hello! I made this and it was delicious– excited to take for lunch this week. I did not peel the tomatoes but I did seed them and the cucumbers, even though it didn’t say to do this. curious if others did as well, or if one needs to?

  6. Nancy Cross Shimmel says...

    Haven’t made this yet, but was knocked out by a watermelon version I had at Sidecar in Brooklyn. I’m just giving ingredients — I’m assuming that proportions would be as you like it.

    Watermelon
    Olive Oil (Maybe use Julia M’s measurement here)
    Tomatoes
    Cukes
    Onions (I’ll probably use red)
    Bell Pepper (I’ll probably use red to keep the color purer)
    Cilantro
    Tajin (google NYT using this keyword – they did a whole article on this Mexican spice mix)
    Salt
    Puree all the watermelon and half the tomatoes, cukes, onions, and peppers. Chop/dice the rest and add chopped cilantro and spices and add to the puree.

  7. Whitney says...

    I am drinking this at my desk and REALLY miss chewing something. Also, the straining was a real pain in the ass, if I may say so. Would only recommend if you add croutons or chunks of lobster (I had that once in France!).

  8. Lisa says...

    I’ve been making a very similar recently – only with basil instead of the sherry vinegar. There’s been a heatwave in London, and I’ve had a cold (in a heatwave?! Why?!) so eating has felt too much. It not only works great as a soup, but as the tomato sauce on pizzas or as a sauce for meatballs (after furiously googling “can you cook cucumber”. You can)

  9. StephanieR says...

    I made this and adored it! It’s so beautiful and silky, and such a fun celebration of summer tomatoes! I used a single scallion instead of the onion and quite liked the substitution, since I’m a fan of mild onion flavor. Thank you for this post!

  10. Lindsay says...

    I was so excited to make this yesterday, but definitely way too oniony. It’s like drinking puréed salsa. I will make again another time and skip the onion and reduce garlic as well. It was also very thick, so it needs to be thinned out or strained better. More fresh summer tomato feel, less salsa garlic breath. I also read most gazpachos have bread mixed in?

  11. Jennifer L Vercelli says...

    So happy you posted this! Since being gifted a Vitamix for my bday I have been on a gazpacho making frenzy but haven’t loved any of the recipes I’ve tried so far. This one will be up next. Thank you!

  12. Diana says...

    Hi Jenny,

    Another spaniard here! That’s the beauty of gazpacho! You can adjust the ingredients to your taste. Personally I don’t add cucumber.
    As one of our best chefs (Dani García) says; “Gazpacho is a cold tomato soup SEASONED with the rest of the ingredients”. All you need in tons of fresh good quality tomatoes and extra virgin olive oil!
    Enjoy!

  13. My husband and I have been making this sort of gazpacho for about three years, ever since the summer I was pregnant and we had no AC. I wonder if the original recipe he found was the Times one?

    A quick suggestion to anyone looking to make this more of a complete meal: we add a can of cannelini beans in the blender too! It makes the texture a little less silky, but it ends up being delicious and filling.

  14. Johanna says...

    I made this tonight and my son came in and asked (skeptically), “Mama, is that smoothie?” I responded, “Yes! It’s dinner smoothie!”

  15. Marina says...

    Another Sevillian reader here! We add some cold water or ice cubes to the mixture to make it more drinkable, and skip the onion!

  16. molly says...

    for tomato month: tomato pie! it’s a southern classic. parbaked pie crust filled with tomato slices and a pimento-cheese-like topping, then baked again.

    • Joanna Goddard says...

      this sounds amazing, molly!

  17. michelle says...

    I can’t eat tomatoes I CAN’T EAT TOMATOES!!!! It is the saddest dietary restriction that ever was – especially the year we smuggled gorgeous tomato seeds from France in a book and grew the most gorgeous assortment. I stubbornly discovered I am also unable to eat French tomatoes.
    ANYWAY!
    This summer has been the season of my tomato’less gazpacho
    – 1 english cucumber
    – 2 handfuls of arugula
    – 2 handfuls of romaine
    – 1 handful cilantro, basil, dill (any or all tastes lovely)
    – 2 stalks of celery
    – 1/2 cup Aloe water (for extra hydration)
    – 1/4 slice of lime
    – splash of ACV
    – EVOO to your liking as you blend
    Vitamix it all till smooth and top off with a seed mix à la Alison Roman and extra drizzle of EVOO.
    I don’t even bother chopping so no need for a knife or cutting board!

    • rose says...

      my mothercan’t eat RED tomatoes but she has no problem with YELLOW tomatoes – could that be true for you? worth trying!

  18. Sara says...

    I can not and will not get on board with a cold vegetable smoothie for dinner, no matter how good everyone says it is.

    • Laura Raymond says...

      You poor thing!

  19. Blanca says...

    Gazpacho is the base of my diet in summer time (from May to October here in Seville!), I love to chop an apple on it and eat it in a bowl like soup, the sweetness of the apple with the acid_ salty gazpacho is absolutly delicious

    • rose says...

      I’ve been using avo cubes but have now got to try it with apple – thank you!

  20. Loira says...

    Yes! I’m Spanish and have used the following recipe for years. Once a week during the summers.
    1/2 cucumber
    1/2 pepper (i usually use red but any kind I might have on hand)
    1/2 small onion (I generally like my gazpacho with a kick so might use a tiny bit more at the end if I feel like it)
    1 garlic clove
    2 cans chopped tomatoes
    1 can crushed/cubed ice
    20/30 ml red wine vinegar
    50 ml olive oil
    Salt to taste
    Cumin (my favourite ingredient! It makes it just right)

    So easy to remember and with all the ingredients I can usually whip up 2 batches to use the other half of the pepper/cucumber/onion. I can make it with real tomatoes too but I find this so easy since I stock up on cans easily.

    Thanks for the reminder. Off to make some!

    • Loira says...

      Oh, and then I either drink it out of a cup or if I feel like sitting at the table and reading, I’ll pour it in a bowl and eat with croutons, a baguette, or boiled eggs.

    • nora says...

      i LOVE cumin – def trying this recipe!

  21. María Macía says...

    Hi!
    I am spanish (I live in Madrid) and, during the summer, when we have dinner, instead of water, we drink gazpacho! So refreshing and tasty!

  22. Jess says...

    Honestly, nothing beats the Cooks Illustrated creamy gazpacho recipe, not even this one.

    The difference with that one is time + salt + stale bread. You salt the diced veggies, and then used the extruded juices to rehydrate the dried white bread before blending it all with that slow drip.of olive oil.

    And you hold back a handful of finely minced veggies to add back in at the end of you want a bit of crunch.

    It was basically all I ate with my first pregnancy. That and mandarins

    • Jessica says...

      Yes! I’m obsessed with Cook’s Illustrated/ATK’s Andalusia recipe with the bread mixed in.

  23. Celia says...

    I am from Seville! In the summertime, we make gazpacho everyday. Tomatoes, green pepper, cucumber, garlic, salt, vinegar and good olive oil. We add some water and bread too. Yours look pretty delicious!

  24. Caroline says...

    Seeing this recipe on CupofJo makes me feel very trendy.
    I have a huge bowl of this gazpacho in my fridge right now. I make it weekly in the summer. I always use three poblano peppers because I like it with a tad bit of zing. Heirloom tomatoes are a must. I also prefer to slice up everything in my food processor and then use my immersion blender to get it smoother but still nicely textured.

    Have it with grilled bread and sliced smoked Gouda and you’ll think you’re in heaven.

  25. rach says...

    i just cant do cold soup.

  26. nadine says...

    The summer I was 16 or so, along with my sister and her friend we tried replicating the gazpacho from Almodovar’s ” Women on the Verge of a Nervous Breakdown” (minus the drugs of course). We were watching the movie on vhs and would pause every step of the recipe.
    Gazpacho always makes me smile :)

    • Paula says...

      YES YES YES. Women on the Verge of a Nervous Breakdown shaped me as a young woman (15, or so?) and the gazpacho with the red nails (minus the pills, lol) was also recreated!

  27. Amber J says...

    Tomato confit!!! (A la Teri @nocrumbsleft.) Can Be used so many ways: I like to mix it into vegan mayonnaise with garlic confit & paprika to make aioli; and I also heat it with tomato sauce and other spices, then blend, to make chilaquiles sauce. I’m sure there are a million other uses I haven’t even discovered yet. YAY!!

  28. Maria says...

    Hi, greetings from Spain!!
    If you want the Gazpacho to be red instead of orange you can blender first all the ingredients but the olive oil and then add the olive oil and blender again. That’s the way we do at home.

    • rose says...

      GREAT tip thank you!

  29. NOEMI says...

    Hi Joana, I’m spanish and of course i love a good gazpacho for dinner or anytime during the day but i must confess my favorite tomato recipe is salmorejo, a typical recipe from Cordoba -very close to Sevilla- you should try it!
    And it is eaten with boiled eggs, jamon serrano and extra virgin olive oil.
    Sooo good.

    • Klara says...

      Hi Noemi! I ate salmorejo every day when I was in Cordoba a few years ago. Do you have a good recipe? I would love to make it at home!

  30. Lizzz says...

    I found this recipe last summer and after 16 years of looking for a gazpacho recipe found one that tastes exactly like I remembered from Spain.

  31. Carrie says...

    Oh this recipe really IS a thing! I made it for the first time a few summers ago when I was VERY pregnant during a hot Texas July, and it was transcendental.

  32. Lynn Yanis says...

    I was just on the dock in rye NH and had THE most delicious lobster gazpacho! They use lobster stock (great use for the shells/trimmings from hundreds of lobster rolls) and toss in lots of cold lobster meat. With those adjustments, it’s as described in the basic recipe. So delicious, refreshing, and nutritious!

  33. Rezia says...

    I recently took a leap of faith and got a Vitamix off Craigslist (I set an alert and waited about 5 months before I saw one go up for under <$180).

    I did check for a few things – that it was still within warranty, and that the seller had a plausible story (in this case, he moved in with a partner and they now had two), and examined it in person for wear – and I'm so glad I did it. Couldn't stomach the price of a new or even refurbished Vitamix. And I use it all the time now.

  34. Karen says...

    He’ll! Could you post the recipe? I don’t want to subscribe or make an account at the NYT. Thanks so much!

    • amanda says...

      agreed! Super surprised to see a whole article about this… leading to an NYT email list.

    • Karen says...

      Perfect! Merci 🎈

    • M says...

      purchasing subscriptions helps keep keep good journalism alive! ( :

    • TD says...

      Thank you for doing this! I was frustrated by the forced subscription too.

  35. Nathalie says...

    When I was a senior in college, I lived in a tiny studio apartment, 5th floor, walkup. It was scorching hot that summer and I had to stay indoors to study for my final exams. My $10 immersion blender always left the gazpacho rather chunky, but since it was too dang hot to consume anything else, this recipe literally saved me.

  36. Hey there and greetings from Southern Spain!!

    Instead of gazpacho I love Salmorejo. Basically it is like gazpacho (tomatoes, extra virgin olive oil, garlic, green pepper) but you add bread into the mixture and later serve it with a boiled egg, Spanish ham or tuna. Other options include apple slices, melon etc. As long as it tastes good there are no limits.

    Thanks to the bread it serves as lunch for me during the hot summer season.

    • Joanna Goddard says...

      oh my gosh, that sounds DELICIOUS!

    • Floortje says...

      Ha, I came to the comment-section to tell you about Salmorejo as well! I would add to Alexandra’s comment that you want to use RIPE tomatoes. My recipe (from Almeria, Spain – taught by both grandmother and mother-in-law) uses RIPE tomatoes, garlic, olive oil, salt and a little bit of vinegar. I’ve found that I’ve rarely had to add bread – it usually has the right, slightly thick consistency without it – but can vouch for it either way! It is refreshing, yummy and such an easy way to feel like you’re being healthy :)
      Ah, we love to eat it with some couscous (as sub for the traditional migas), grapes, fried fish and fried bell pepper.

    • Katie says...

      I was coming to the comments to see if anyone had sounded the cry to salmorejo! We ate it every day while in Andalucia. So delicious, and turned out to be easy to make at home.

    • Nicole says...

      Yes I second Salmorejo with diced hard boiled egg on top. So refreshing and substantial enough for an actual meal

  37. E E Deere says...

    I call this Jewel in the Crown bacon tomato sandwich, because reading Paul Scott’s novels taught me the secret to a good BLT: 1. cook the best bacon you can find. 2. as soon as the bacon is done put it right on the good bread slice – do not drain it, you want the bread to soak up the bacon fat. 3. add ripe tomato slices 4. slice the lettuce very, very thin and toss with a mustardy vinaigrette and put on top of the tomato (and you can put a little bit of the dressing on the top layer of bread.) Your alternate on #4 is avocado slices with vinaigrette.

    • Amanda says...

      Drooling, thank you.

  38. Lillie says...

    Funny gazpacho story. I studied in Spain for a semester in high school. I decided after I got home to serve it a dinner party. I used my mom’s recipe and went to work. The handwritten ingredients said “2# tomatoes”. That was before I knew # meant pound. So I kept making recipe after recipe and couldn’t figure out why it was making as much as it was supposed to. I’ll be trying this soon!

  39. emily says...

    My husband bough a Vitamix recently and I’ve been trying to make good use of it! Last week I made a cold Borscht that was also VERY easy and delicious. I adapted my own recipe, but it was essentially: Beets, onion, beef broth, dill and sour cream! IT WAS SO GOOD. More pureed inspo please!

  40. Emily says...

    My ultimate comfort food as a kid was a crispy garlic and noodles tomato soup that’s nothing like the tomato soups I’ve encountered in restaurants. My mom would fry some garlic slices in olive oil, then throw in crushed up dry noodles and let those fry up too until they were dark and crispy, almost burnt. After that she poured in a couple jars of tomato sauce and a dash of salt, and served it with sliced of avocado and shredded cheese that would sink to the bottom and melt into a delicious puddle to scoop up at the bottom of the bowl. Well…now I know what I’ll be making for dinner tonight.

  41. Kelly Drummond says...

    The Tomato/peach/burrata/hot sauce salad in the latest(?) Bon Appetite is so good, I’ve made twice in 3 days.
    The sauce is SO easy (2 table spoons each of Franks Red Hot & Olive Oil, 2 teaspoons each of honey & rice wine vinegar), and I keep making more to dip any thing else I can get my hands on.
    Crusty bread/cucumbers/crackers/cheese. I’m already mourning the loss of stone fruit season when I can’t have it anymore.
    As for gazpacho, I’m skeptically interested! It’s something I’ll have to try :)

    • Amber says...

      This sounds extremely up my alley. Thanks!

    • Elle says...

      So is the tomato parm risotto from the most recent BA edition! It sounds so basic, but we were amazed by the flavor.

  42. I don’t know…I’m still skeptical! Every time I’ve tried gazpacho it just tastes like weak salsa. Maybe because I’m from Los Angeles, so salsa is ubiquitous and gazpacho…not so much? But seriously, is the only thing that distinguishes it from salsa the sherry and the olive oil? I guess cucumber, but that wouldn’t be unwelcome in salsa… Otherwise, pop a jalapeno in there and rip open a bag of tortilla chips.

  43. Sara Gorrell says...

    If you need another tomato recipe Smitten Kitchen’s tomato eggplant pasta sauce is amazing! With red peppers and mint (sounds crazy but trust me!), the recipe is both spicy and refreshing and a nice change from your typical pasta sauce.

  44. Hilary says...

    Agree that this recipe is fantastic! I’ve made the French Laundry gazpacho too and while it’s delicious, it requires so many ingredients and an overnight sit in the refrigerator. Too much work for the summer IMO.

    For a full meal, I’ll layer quinoa and gazpacho in a bowl, and then top with hard boiled eggs. So good!

  45. Cyn says...

    Oh my favorite way to eat tomatoes…Still warm from the farmstand, sliced on good bread with Hellmanns mayo and salt. Summertime!

  46. Cyn says...

    My favorite time of year! Tomatoes are my life’s blood. I love gazpacho and will give this recipe a try.

    I was wondering if you like your Vitamix? I’m looking to buy a blender and can’t believe the prices. Any recommendations?

    • Amy says...

      I bought the Ninja for about $50 6 years ago and I use it ALL the time. I make hummus, pesto, smoothies, oatmeal blueberry muffins, quickly chop up onions and carrots finely for bolognese….
      The name is admittedly cheap sounding, but I’m super happy with it.

    • Jean says...

      We have both a Vitamix and a Ninja. The Vitamix is a freaking workhorse. It will get smoothies and soups velvety smooth, noticeably smoother than our Ninja. However if that’s not a big deal to you, then pass on the huge price tag. The cheapest place I’ve seen a Vitamix is Costco but I know they sell refurbished ones as well.

    • rose says...

      Craigslist is the best way to buy one if you can but they really are worth the cost even if you pay retail – if you are a blender person which I am. I use mine multiple times a day – breakfast for smoothies or crepe batter/emulsifying a quick salad dressing/making fresh soup or sauce.
      If you’re going to get a Ninja – do not – they are just a normal blender only large, loud and bulky. Highly recommend an Osterizer with the glass jug for anything other than a Vitamix. Or if you are ok with a smaller size get a Bullet – they are like tiny high speed Vitamixes and I use mine all the time and you can travel with them!

  47. Eleanor says...

    Three cheers for tomato month!

  48. Virginia Galvan says...

    THROW IN AN AVOCADO AND IT WILL BE SILKIER AND HEARTIER!

    • Nataša says...

      This. It is maybe not traditional, but I like it a lot.
      Also, instead of vinegar I use lemon juice and add a bit of cumin.
      This summer there is always gazpacho in the fridge.

  49. This looks amazing! I need to add this to the menu plan for next week!

    Paige

  50. STK says...

    The BLT from Wichcraft in NYC is only available during the later part of the summer and is SO good. Unfortunately some of their locations have closed but there are still 5 (all in the lower part of Manhattan). I always make sure to get one at least once a summer – the tomatoes are perfect and the sandwich is amazing!

  51. Kim says...

    I am a Moosewood Cookbook gazpacho devotee, but this one looks divine as well. A must try, probably this weekend!

  52. Marcella says...

    I studied abroad in Sevilla! *insert crying emoji* this brings back the memz. Also had salmorejo there a lot but I think I prefer gazpacho. Will probably try to make this soon, it’s getting HOT in South TX.

  53. Adrienne says...

    I studied abroad in Sevilla and my host mom would make gazpacho to keep in the fridge! Just what you need when it’s 100 degrees. Her recipe (and the one I still make) is relatively similar, but does add a slice of bread. I’ll try it without and see how it goes.

    • Amy says...

      What does one eats with this? 🤔 I’ve never made/had it before!

  54. Susannah says...

    I literally stopped reading this article halfway through to go make this immediately, miraculously having everything on hand from my CSA yesterday. HOLY MOLY. I usually dislike gazpacho (“What is this watery old salsa that feels like eating the inside of a gel pack? OH thank GOD someone made little toasts to go along with it I will proceed to have 11 toasts some of them soggy and pink from being vaguely dipped in watery tomato juice and call it dinner! Thank goodness there’s white wine.”)… But I am wholly converted. Like I JUST made it and it is currently chilling in the fridge as indicated but it is SO GOOD I am literally drinking it out of A GLASS like I’m in a V8 ad from the 80’s! Nailed it once again!

    • Jenny Rosenstrach says...

      Omg that is hilarious. That is completely how I felt about gazpacho before this version!! CHEERS!

    • Joanna Goddard says...

      “I am literally drinking it out of A GLASS like I’m in a V8 ad from the 80’s” = haha yes!

  55. K says...

    I made this all last summer and am just obsessed. I also love bloody marys so spicy tomato based liquids are just my jam. And then I had extras and put it over fusilli the next day almost like a raw tomato sauce.

  56. Lia says...

    TFW when you realize you have a twin out in the world…I’m also a Lia and I make this gazpacho weekly during the summer! It’s our go-to hot weather meal. I sub rice vinegar in for the sherry, never strain it because I’m lazy and also cut down the onion to about half. Serve with crusty sourdough and call it a night!

  57. Kendra says...

    Three cheers for the photos! Stuff piled on the kitchen table, dog begging at the door to go out, and screw top wine in the fridge. Kudos to Cup of Jo for letting real life look like real life.

    • Jenny Rosenstrach says...

      I could add a lot more to that list of “real life” evidence! :)

    • Tina says...

      That’s exactly what I was thinking!! I always admire the beautifully curated photos depicted on the posts here, but this time, I literally stopped and was staring at the fridge photos here thinking, wait, what?! This is like my fridge! The mayo, same jam, same glass tupperware; just so NORMAL. It was so refreshing and real to see!

    • Valerie says...

      Oh, I’m so glad that I wasn’t the only one to think, “these photos aren’t beautifully staged and curated! Real people live there!” As with the other commenters, I appreciate gorgeous photography and the welcome visual break it provides, but these photos added so much authenticity to Jenny’s I-just-had-to-do-this-and-share-it story.

  58. em says...

    hi there,
    where can we find the recipe? looks like we can only access it via the link provided if we have an NYTimes account.

    • Joanna Goddard says...

      if you clear your cache, you should be able to see the recipe without subscribing. but you can also find it here:
      https://www.thetastesf.com/summer-gazpacho/

      hope that helps!

    • Beatriz says...

      I am from Spain, and live in Andalucía. We make a couple litres gazpacho every week, it is a staple at home.
      Some days I’ll add half a cucumber more, other days no onion because we just used it all in a salad… or even add a couple of carrots that are about to die in the fridge.
      Feel free to choose your own gazpacho adventure ;) but always using a good recipe like the one in the article as the basis, and great quality vegetables and olive oil. Enjoy!

  59. Elizabeth says...

    I just received every vegetable except the onion in my weekly CSA…I was wondering what to do with them this week and now I know exactly what! This looks delish, thank you!

  60. We had Gazpacho in Spain where they serve it with bowls of toppings to customize it and give it texture – chopped cucumbers, tomatoes, and… boiled eggs. It’s so delicious and perfect for summer.

  61. M says...

    So beautiful to see this recipe here and feel as if it were written by a Spanish!
    This is probably every mum’s recipe in South of Spain (including my own), and during summer every home will have jugs of it always ready in the fridge (best hangover and after beach thirst cure). Each home will do it a bit differently, but the one from home will always be the best (you grow up with it!).
    At mine, we use less onion, pepper and cucumber, no garlic and no vinegar – easier to digest ;)

    • Joanna Goddard says...

      thank you for your insights, M!

  62. Jen says...

    I’m interested to try this recipe – drank A LOT of it when I was in Spain. Also, as a Canadian it’s so sad to me that a maternity leave is ending after 3 months. I’m not a mother, but the year most people get here feels essential.

  63. I love gazpacho and topping it with fun things such as feta and olive skewers!!

  64. LB says...

    I have made Ina Garten’s gazpacho every summer for years. I leave it a little more chunky than smooth, and use only a small or half onion, otherwise ugh, gazpacho breath is a very real problem.

  65. N says...

    Looks delicious! Is there an alcohol-free substitute you can recommend for the sherry vinegar?

    • Casey M Bernard says...

      Lemon juice!

    • C. says...

      or fresh lime juice

    • Olga says...

      Apple vinegar.

  66. Maggie says...

    All hail tomato month 👏🏻 I bookmarked this very recipe on my NYT Cooking app & didn’t get the chance to make it yet. This is the push I needed! Farmers market, here I come..

  67. celeste says...

    Thanks! I hate tomatoes with a passion – don’t know how ya’ll can eat tomato sandwiches. But anyone who brews this gazpacho will probably have glowing skin, enjoy!

  68. Hooray for tomato month! I’ve lived in southern Spain twice and have never made gazpacho. Think the time has come. My mouth is watering!

  69. Madison Brink says...

    Tis the season! I just tried a peach gazpacho last night from Belinda Smith-Sullivan’s book, Just Peachy. Highly recommend, similar method used and full of the flavors of Summer with a kick! XOXO

  70. Jaclyn says...

    Have you made tomato pie from Vivian Howard? My favorite tomato season recipe that I wait for all year!

    • Sara says...

      My husband and I split a tomato pie for dinner the other night and immediately talked about when we’re making another one. It’s my favorite part of tomato season…dijon, gruyere, and a big pile of soft warm tomatoes straight from the oven!

  71. Laura C. says...

    As a Southern Spanish myself, I can tell you that my current summer diet is gazpacho and watermelon almost every day. My mom’s gazpacho is amazing, and yes you should use Italian green peppers! Olive oil should also be extra virgin and for the tomatoes, the riper the better.
    Que aproveche!

  72. Irene says...

    Gazpacho is often considered a drink and not just in the south :) whereas Salmorejo which has a thicker texture is considered a cold soup and therefore typically served in a bowl.

  73. Wendy says...

    We made it last weekend and it was the BEST gazpacho ever. We followed it to a “T”!