Photo: Maren Caruso; Styling: Robyn Valarik
YieldsMakes 2 servings (serving size: 1 cup)
AuthorReed Davis,
Home gardener Reed Davis makes this simple soup when his summer garden is at its peak. Chilling melds the flavors.

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.

Easiest Garden Gazpacho