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Soup and Stew Recipes

Photo by: Photo: Maren Caruso; Styling: Robyn Valarik

Easiest Garden Gazpacho

Home gardener Reed Davis makes this simple soup when his summer garden is at its peak. Chilling melds the flavors.

Sunset MARCH 2013

Yield: Makes 2 servings (serving size: 1 cup)
Total:10 Minutes
Chill:1 Hour

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.

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

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Easiest Garden Gazpacho recipe