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Easiest Garden Gazpacho

Photo: Maren Caruso; Styling: Robyn Valarik
Total time 10 mins
Chill time 1 hr
Yield Makes 2 servings (serving size: 1 cup)
Home gardener Reed Davis makes this simple soup when his summer garden is at its peak. Chilling melds the flavors.

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

Nutrition 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

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.