Gazpacho is a cold tomato soup. It is cool, fresh, and a good fit for hot summer days.

You do not need to cook the soup. Chop the food, blend it, chill it, and serve.

Use ripe tomatoes for the best taste. You can shop our tomato varieties or read our guide to growing tomatoes in Alabama.

Classic Gazpacho

You need:

• 2 pounds ripe tomatoes
• 1 cucumber
• 1 red bell pepper
• 1/2 red onion
• 2 cloves garlic
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 cup tomato juice
• Salt and pepper

Chop the tomatoes, cucumber, pepper, onion, and garlic. Put them in a blender. Add the vinegar, oil, and tomato juice. Blend until smooth. Add more juice if you want a thinner soup. Add salt and pepper to taste. Chill for at least one hour.

Spicy Gazpacho

Make the base soup, then add a small piece of jalapeño and a dash of hot sauce. Blend again. Taste before you add more heat.

For a hotter bowl, add a pinch of cayenne. Keep it mild if you want the fresh tomato taste to stand out.

Roasted Pepper Gazpacho

Roast two red bell peppers and one poblano until the skins are dark. Put them in a covered bowl for 10 minutes. Peel off the loose skin. Remove the stems and seeds.

Blend the peppers with four ripe tomatoes, one cucumber, half a red onion, and two cloves of garlic. Add one tablespoon of red wine or sherry vinegar, 1/4 cup olive oil, and one cup tomato juice. Add one teaspoon smoked paprika. Blend, taste, and add salt and pepper.

How to Serve Gazpacho

Serve it cold. Top it with diced cucumber, herbs, croutons, or a small drop of olive oil.

Stir the soup before you pour it. Keep leftovers cold in the fridge.