My Mom’s Favorite Summer Meal on Alabama’s Hottest Days Is Still My Go-To for Cooling Off

Growing up in Birmingham, Alabama, summers could be sweltering. I remember rushing to the pool at the Jewish Community Center right after school let out (classes went into June). I spent afternoons in air-conditioned movie theaters (the summer of 1997 was all about Titanic screenings for birthday parties) and running to the ice cream truck for 25-cent cherry popsicles that always stuck to my tongue (thanks to my lactose intolerance!).

Another thing that defined my summers? Mom’s tomato gazpacho. When it was too hot to cook, she’d whip up a batch of this refreshing no-cook vegetable soup—the colder, the better. Although gazpacho originates in Spain, my mom is not from there. She grew up in Buffalo, New York, spent her college years at Brandeis University in Massachusetts during the 70s, and embraced hippie trends like making homemade bread in dorm kitchens and focusing on simple, veggie-heavy meals. Gazpacho was one of the dishes she carried with her as she moved south to Atlanta, then Kentucky for grad school, and eventually to Alabama for her job at UAB (University of Alabama at Birmingham). The cold soup was a perfect fit for her warmer new environment. My sister and I came to love it too.

The Secret to My Mom’s Gazpacho

The beauty of my mom’s gazpacho lies in its simplicity. She’d blend a can of whole tomatoes with a peeled cucumber, a seeded red bell pepper, and some red onion until smooth. Then, she’d add a drizzle of olive oil, a splash of red wine vinegar, and season generously with salt and pepper before blending again. The soup would be served chilled in bowls, garnished with fresh scallions and finely chopped cucumber peels. The secret to getting it just right, which I still follow today, was chilling the can of tomatoes in the fridge either the night before or the morning of. This made sure the gazpacho was always extra cold when blended. It also meant that I never had to ask what was for dinner when I saw a can of tomatoes in the fridge. The chilled tomatoes blended perfectly without losing any of the flavor, and the result was incredibly refreshing.

Making Gazpacho My Own

While I still chill the can of tomatoes for my gazpacho, I’ve made the recipe my own. I’ll add a pinch of cayenne or a dash of hot sauce for some heat—or sometimes, I’ll go in the opposite direction and toss in fresh watermelon or cantaloupe for a touch of sweetness. Other times, I’ll use smoked paprika and fire-roasted canned tomatoes for extra depth. If I have fresh basil on hand, I’ll throw in a handful, or I’ll swap in Worcestershire sauce instead of vinegar for a bit of Bloody Mary flair. No matter what, it’s always delicious, but somehow still never quite as good as Mom’s.

What to Pair with Gazpacho

In our family, what to serve alongside gazpacho was just as important as the soup itself. We always had steak salad made with leftover steak Mom had grilled or broiled the night before. This kept the meal no-cook and added protein without weighing it down. Deviled eggs were also a must. The rich, creamy yolks paired perfectly with the cold, vibrant soup. As we got older, my sister and I took over making the deviled eggs. Though we’re now spread across the country—my sister in Chicago, me in Nashville—we still make this meal. It's a go-to comfort on hot days and a true taste of home.