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 Sunset

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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

  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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