Easiest Garden Gazpacho

Easiest Garden Gazpacho Recipe
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.
Makes 2 servings (serving size: 1 cup)


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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


Total: 10 Minutes
Chill: 1 Hours
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.

Created date

February 2013

Nutritional Information

Calories 125
Caloriesfromfat 7.5 %
Protein 5.6 g
Fat 1.1 g
Satfat 0.3 g
Carbohydrate 29 g
Fiber 5.3 g
Sodium 782 mg
Cholesterol 0.0 mg