Variation
Add a slice of sourdough bread to the blender for a thicker, traditional Cordobés style.
Dinner · Soups · Appetizers · Spanish
Chilled Gazpacho With Pickled Pepper Relish
This chilled gazpacho combines vine-ripened tomatoes and crisp cucumbers with a vibrant pickled pepper relish for a modern twist on the Spanish classic.
Prep
20 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Vegetable Prep
- 1
Chop and Season
Place the tomatoes, cucumber, bell pepper, onion, and garlic in a large bowl. Toss with salt and let sit for 10 minutes to release juices.
Tip: Using very ripe tomatoes is crucial for the best flavor profile.
Blending and Chilling
- 1
Emulsify
Transfer the vegetables to a high-speed blender. Add sherry vinegar and paprika. Stream in the olive oil while blending on high until completely smooth.
Tip: For an extra-fine texture, pass the liquid through a fine-mesh sieve.
How to Make Chilled Gazpacho With Pickled Pepper Relish
Total time: 20 min · Yields 4 servings
- 1
Prepare the Relish
In a small mixing bowl, combine the diced pickled peppers, chopped capers, parsley, olive oil, and honey. Stir well and set aside to let the flavors meld.
- 2
Blend the Soup
Add the prepared tomatoes, cucumbers, peppers, onion, and garlic into a blender. Blend on high speed for 2 minutes until the mixture is fluid. While the motor is running, slowly drizzle in the extra virgin olive oil to create a creamy emulsion.
- 3
Season and Chill
Taste the soup and add more salt or vinegar if needed. Transfer the mixture to a glass pitcher or sealed container and refrigerate for at least 2 hours, or until thoroughly chilled.
- 4
Assemble and Serve
Pour the cold soup into chilled bowls. Spoon a generous tablespoon of the pickled pepper relish into the center of each bowl. Finish with a final drizzle of olive oil and a crack of black pepper.
Chef's Tips
- Always chill your serving bowls in the freezer for 15 minutes before serving to keep the soup ice-cold.
- If the soup is too thick, add a splash of tomato juice or cold water to reach your desired consistency.
What to Serve with Chilled Gazpacho With Pickled Pepper Relish
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in small juice glasses as a refreshing party appetizer.
- Pair with a side of crusty warm bread and salted butter.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Top with grilled shrimp for a boost of protein.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving as natural separation may occur.
Further reading
Frequently asked questions
Do I need to peel the tomatoes for chilled gazpacho?
It is not strictly necessary if you have a high-speed blender. However, for the smoothest possible texture, you can blanch and peel them before blending.
What is the best vinegar for a chilled gazpacho recipe?
Sherry vinegar (Vinagre de Jerez) is traditional and provides the most authentic flavor, but red wine vinegar is a suitable substitute.
Can I make this soup spicy?
Yes, you can add a half of a fresh jalapeño to the blender or increase the amount of red pepper flakes in the relish.
How long should I chill the soup?
At least 2 hours is recommended, but 4 to 6 hours is better to allow the flavors to fully develop and the temperature to drop.
Is gazpacho vegan?
This specific recipe is naturally vegan and gluten-free, making it a great option for guests with dietary restrictions.
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