Easiest Garden Gazpacho
Photo: Maren Caruso; Styling: Robyn Valarik
Home gardener Reed Davis makes this simple soup when his summer garden is at its peak. Chilling melds the flavors.
This recipe, and others like it, can be found in the article “These Fresh Tomato Recipes Are the Perfect Summer Dishes.”
How to Make It
1
Whirl everything except cucumbers together in a food processor until soup is the texture you like, about 15 seconds for a salsa-like purée. Chill to let flavors develop, at least 1 hour and up to 2 days, adding more salt if desired. Garnish with chopped cucumber.
Ingredients
1 pound ripe tomatoes, cored and chopped
1 garlic clove, minced
About 1 tsp. kosher salt
1 tablespoon lemon juice
1/3 cup chopped green onions
1/3 cup chopped basil
1/3 cup chopped cilantro
3 or 4 Persian cucumbers, quartered lengthwise and chopped
Directions
1
Whirl everything except cucumbers together in a food processor until soup is the texture you like, about 15 seconds for a salsa-like purée. Chill to let flavors develop, at least 1 hour and up to 2 days, adding more salt if desired. Garnish with chopped cucumber.
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