No-Cook · Summer Soup
Chilled Garden Gazpacho
Serves 4 · 20 min prep + chill
A cold, no-cook soup that turns a heat-wave tomato glut into supper. Blend it smooth, chill it hard, and let the garden do the work.
Ingredients
- 2 lbs ripe garden tomatoes, cored and chopped
- 1 cucumber, peeled and chopped (plus extra, diced, to garnish)
- 1 red bell pepper, chopped
- 1/4 red onion, chopped
- 1 clove garlic
- 3 Tbsp olive oil, plus more to drizzle
- 2 Tbsp red wine vinegar
- 1 thick slice rustic bread, torn (optional, for body)
- Salt and pepper, to taste
- Fresh basil, to garnish
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, and bread in a blender.
- Blend until smooth, 1 to 2 minutes. Add a splash of cold water if it is too thick.
- Season well with salt and pepper. Cold soup needs more seasoning than you think.
- Chill at least 2 hours, or overnight for the best flavor.
- Serve cold, topped with diced cucumber and pepper, a drizzle of olive oil, and torn basil.