Photo: Iain Bagwell; Styling: Kevin Crafts Photo by: Photo: Iain Bagwell; Styling: Kevin Crafts

Garden Gazpacho

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

Sunset APRIL 2010

  • Yield: Serves 4
  • Prep time: 15 Minutes


  • 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. 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.

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

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

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Garden Gazpacho Recipe