Garden Gazpacho

Photo: Iain Bagwell; Styling: Kevin Crafts

When you've got really great ingredients in your garden, a simple soup like this one has loads of flavor.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 10%
  • Protein: 1.8g
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Carbohydrate: 7.9g
  • Fiber: 2.4g
  • Sodium: 489mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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