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.
Yield: Makes 2 servings (serving size: 1 cup)
Total:
Recipe from
More From Sunset
Recipe Time
Total:
10 Minutes
Chill:
1 Hour
Nutritional Information
Amount per serving
- Calories: 125
- Calories from fat: 7.5%
- Protein: 5.6g
- Fat: 1.1g
- Saturated fat: 0.3g
- Carbohydrate: 29g
- Fiber: 5.3g
- Sodium: 782mg
- Cholesterol: 0.0mg
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
Preparation
- 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 Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Make-Ahead, Family
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- COOKING METHOD: Food Processor
- OCCASION: Summer
- PUBLICATION: Sunset
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Health -
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