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Smoky Gazpacho

  • Author: carolinefey
  • Prep Time: 30 min
  • Cook Time: 5 min
  • Total Time: 35 min
  • Yield: 6 servings 1x


My husband and I lived in Spain for a little while before our kids were born, and I absolutely fell in love with the country and it’s food. This is my go-to gazpacho recipe that I make every summer. I highly recommend topping it with fresh cherry tomatoes, good olive oil, flaky sea salt and basil, but feel free to dress it up any way you like. Other herbs like cilantro, tarragon and dill are delicious, and so are croutons and grilled shrimp. Even fresh corn would be fabulous on top. You do you!


Units Scale


  • 3 lbs red heirloom tomatoes
  • 1 large red bell pepper, diced
  • 3/4 an English cucumber, peeled and diced
  • 1 small red onion, peeled and diced
  • 4 garlic cloves
  • 2 teaspoons smoked paprika
  • 1 lemon, juiced (about 3 tablespoons)
  • 1 tablespoon sherry vinegar
  • 2 teaspoons kosher salt
  • 3/4 cup extra virgin olive oil


  • 1 pint mixed color cherry tomatoes, cut in halves or quarters
  • Extra virgin olive oil
  • Flaky sea salt like Maldon
  • Basil sprigs


Bring a pot of water to a boil. Cut an X into the bottom of each tomato and remove the stem. Put a large bowl of ice water next to the pot. Gently drop the tomatoes into the pot of boiling water and cook for 15 seconds. Remove with a slotted spoon and immediately put into the bowl of ice water. Once cool, peel the skin off of the tomatoes and discard. Put all ingredients into a blender and process until smooth. Season to tase with more salt if needed.

Pour the soup into serving bowls. Top with a drizzle of olive oil, a handful of chopped tomatoes, a big pinch of flaky salt and a few basil sprigs.


This recipe makes roughly 2 quarts and will last in your fridge for at least a week.

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