Garden Gazpacho

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On the hottest days of the year, the last thing anybody wants is a hot bowl of soup, and that’s exactly when this one earns its keep. It’s nothing but ripe tomatoes, cucumber, and pepper blended up cold and bright, the kind of thing that tastes like the garden in a bowl. We started making this the summer the tomatoes came in faster than we could keep up with, and it’s stuck around every year since.

Ingredients

• 2 lbs ripe tomatoes, cored and roughly chopped
• 1 cucumber, peeled and chopped
• 1 bell pepper, chopped
• 1/2 sweet onion, chopped
• 2 cloves garlic
• 2 tablespoons olive oil, plus more for drizzling
• 2 tablespoons apple cider vinegar
• 1 slice day-old crusty bread, torn into pieces (optional, for body)
• Salt and pepper, to taste
• 1 jalapeno, seeded (optional, for a little heat)
• Fresh basil, for garnish

Instructions

1. Combine the tomatoes, cucumber, bell pepper, onion, and garlic in a blender or food processor. Set aside a small handful of diced cucumber and pepper for garnish.
2. Add the olive oil, vinegar, torn bread, and jalapeno (if using).
3. Blend until smooth. If it’s thicker than you like, thin it out with a splash of cold water.
4. Season with salt and pepper, and taste, it should be bright and a little punchy.
5. Cover and refrigerate at least 2 hours, though it’s even better made the night before.
6. Ladle into bowls, drizzle with olive oil, and top with the reserved diced vegetables and torn basil.

Serve it cold, straight from the fridge, with a spoon and nowhere to be for a little while. Want to grow your own? Check our guides for basil, bell peppers, cucumbers, jalapenos, and tomatoes.