Chilled Tomato & Basil Gazpacho with Grapeseed Oil
When tomatoes are at their ripest, a good gazpacho needs very little help. This version keeps the flavour clean and summery: sweet tomatoes, red pepper, cucumber, basil and a gentle acidity from sherry vinegar.
Cold pressed grapeseed oil is added after blending. Its light, clean flavour rounds out the vegetables without making the soup taste heavy, while a final drizzle gives the bowl a smooth, glossy finish.
Prep: 15 minutes Cook: 0 minutes Extra time: 1 hour Serves: 4
Ingredients
- 800g ripe tomatoes, roughly chopped
- 1 small red pepper, deseeded and chopped
- ½ cucumber, peeled and chopped
- 1 small garlic clove
- 2 tbsp sherry vinegar or red wine vinegar
- 3 tbsp cold pressed grapeseed oil, plus extra to finish
- A small handful of fresh basil
- ½ tsp fine sea salt, plus more to taste
- Freshly ground black pepper
- A few tablespoons of cold water, if needed
Method
- Add the tomatoes, red pepper, cucumber, garlic, vinegar, basil, salt and pepper to a blender. Blend until completely smooth.
- With the blender running on low, pour in the grapeseed oil. Blend just until incorporated; add a splash of cold water only if the soup is thicker than you like.
- Taste and adjust the salt, pepper and vinegar. Remember that chilled food tastes slightly less seasoned, so the flavour should be bright now.
- Cover and chill for at least 1 hour. Stir before serving, then finish each bowl with a small drizzle of grapeseed oil and a few basil leaves.
Why this oil works
Grapeseed oil has a lighter flavour than many nut and seed oils, so the ripe tomato and basil remain the focus. Using it at the end also preserves the character of a cold pressed, unrefined oil.
Shop Grapeseed Oil 250ml – Cold Pressed, Unrefined.
Tips and variations
- Use room-temperature tomatoes for blending; chilling comes afterwards.
- For a finer texture, pass the blended soup through a sieve.
- If the tomatoes are very acidic, blend in a pinch of sugar rather than adding more oil.
- Serve with toasted sourdough, croutons or a simple cucumber salad.
Storage
Keep covered in the fridge for up to 2 days. Stir well before serving; the soup may naturally separate while standing. Do not freeze, as the fresh texture becomes watery after thawing.
Frequently asked questions
Can I make gazpacho without peeling the tomatoes?
Yes. A powerful blender will break down the skins well. Strain the soup afterwards if you prefer an especially smooth result.
Can I use canned tomatoes?
Fresh ripe tomatoes give the best summer flavour and texture. Canned tomatoes work in a pinch, but the result will taste more cooked.
Should grapeseed oil be heated for this recipe?
No heating is needed. The oil is blended into the chilled soup and drizzled on at the end.
