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Garden Gazpacho

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 15 mins
Yield Serves 4
When you've got really great ingredients in your garden, a simple soup like this one has loads of flavor.


  • 4 ripe tomatoes (1 2/3 lbs. total)
  • 1/2 cup finely chopped English cucumber
  • 1/4 cup finely chopped bell pepper
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon slivered purple basil leaves
  • 1 tablespoon minced jalapeño chile
  • 2 teaspoons chopped fresh chives

Nutrition Information

  • calories 36
  • caloriesfromfat 10 %
  • protein 1.8 g
  • fat 0.4 g
  • satfat 0.1 g
  • carbohydrate 7.9 g
  • fiber 2.4 g
  • sodium 489 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cut 3 tomatoes into chunks and purée in a food processor. Pour into a bowl. Chop remaining tomato and stir into purée with cucumber, bell pepper, salt, and lemon juice. Ladle into soup bowls.

  2. In a small bowl, combine basil, chile, and chives. Top each bowl of soup with a mound of the basil confetti.

  3. Note: Nutritional analysis is per 3/4-cup serving.