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Chow Down on a Recipe for Authentic Gazpacho and Cool Down This Summer

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Served in frosted glasses or chilled tumblers, gazpacho is the perfect dish to whip up when it is too hot to cook, but you’re still craving something delicious from your very own fully equipped kitchen at Westmount at Copper Mill, the premier apartments near the University of Houston.

Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but this version differs from the interpretation of the cold soup often served in the United States. The recipe below mimics the traditional version and is a creamy, orange pink rather than a lipstick red. The emulsion of tomato, cucumber, and olive oil produces the right color and a smooth, almost fluffy texture that you’ll come back to each summer. If you’re interested, read on for the ingredients and directions below:


• 2 lbs. red tomatoes, cored and roughly cut into chunks
• 1 Italian frying pepper, seeded and roughly cut into chunks
• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
• 1 small mild onion (white or red), peeled and roughly cut into chunks
• 1 clove garlic
• 2 teaspoons sherry vinegar, more to taste
• Salt
• ½ cup extra-virgin olive oil, plus, more to taste and for drizzling


1. Combine tomatoes, pepper, cucumber, onion, and garlic in a blender, or if using a hand blender, in a deep bowl. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
2. With the motor running, add the vinegar and 2 teaspoons of salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until the texture is creamy.
3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher – preferably glass – and chill until very cold, at least 6 hours or overnight.
4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons of ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

There’s nothing like expanding your meal plan with a new recipe! Westmount at Copper Mill, the best apartments near Energy Corridor, is proud to introduce you to new meal ideas that will keep your family and friends coming back for more.

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