Go Back
Summer Anchovy Gazpacho with anchovies, cucumbers, and tomatoes
Print Recipe
5 from 1 vote

Summer Soup: Anchovy Gazpacho

This easy Summer Anchovy Gazpacho is a cold summer soup made with charred tomatoes, fresh cucumber, and anchovies.
Prep Time3 mins
Cook Time7 mins
Chill Time1 hr
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Calories: 154kcal


  • 2 tablespoons olive oil, divided
  • 1 shallot, peeled + finely sliced
  • 2 garlic cloves, peeled + finely sliced
  • 1 pound fresh tomatoes
  • 1 large cucumber, peeled + deseeded
  • 2 canned anchovies (packed in olive oil)
  • 1 teaspoon red wine OR sherry vinegar, plus more to taste
  • ~20 leaves fresh basil, divided
  • ¼ cup heavy cream
  • ½ teaspoon salt, to taste If you omit the anchovies, you may need more salt


  • Heat 1 TB olive oil in a heavy-bottomed pan over medium-high heat.  When the oil is hot and begins to shimmer, sauté shallot and garlic slices for 1-2 minutes, until golden.  Remove shallot and garlic from pan, and set aside.
  • If using campari or cherry small tomatoes, cut them all in half.  If using larger tomatoes, core them and cut into quarters.
  • Add 1 more TB olive oil to the pan.  Set tomatoes into the hot pan, and don't touch them for about 3 minutes, when the tomatoes have dark char marks.  Toss and continue to blister the tomatoes for about 1 more minute.  Remove tomatoes from the pan.
  • Add shallots, garlic, tomatoes, cucumbers, and anchovies to a blender basin.  Remove the plastic lid insert from the blender lid to allow steam to escape, and cover with a towel.  Blend until smooth.  (Optionally, add all ingredients to a pot and use an immersion blender.)  
  • Add vinegar to taste.  (The amount needed will depend on the potency of your vinegar and your taste preferences.)
  • Next, add about ¾ of the basil leaves and the cream, and blend until smooth.  Taste, and add salt if needed.
  • Chill soup in the fridge for at least an hour before serving, and use within 3-4 days.  Just before serving, roughly chop the remaining basil.
  • Serve soup chilled in 4 small bowls, or 2 large bowls, and top with basil.
  • Leftovers:
    Store leftovers in the fridge and use within 3-4 days.


This recipe makes 4 small, appetizer-size soup portions, or two heaping bowls of soup.  


Calories: 154kcal | Carbohydrates: 8g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 378mg | Potassium: 420mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1218IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg