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Summer Gazpacho

August 29, 2014
by Cornelia Emlen
Serves: 4 - 6
Full of the intensity of summer garden flavors, this cold soup is quick to make and a wonderful light meal. Takes about 15 minutes to prepare!
  • 1 ½ pounds of garden tomatoes
  • 1 pound cucumber
  • 1 red pepper
  • 1 small – medium red onion
  • 2 cloves garlic, or to taste
  • juice of half a lemon (or your favorite wine vinegar)
  • 2 teaspoons salt +/-
  • hot pepper flakes, to taste
  • parsley for garnish
Farmers To You Ingredients:
  • tomatoes, cucmber, onion, garlic, parsley
Other Fresh and Pantry Ingredients:
  • lemon, salt, hot pepper flakes
  1. Wash, core and coarsely chop tomatoes. Set aside.
  2. Peel, seed and coarsely chop cucumbers. Add to tomatoes.
  3. Chop onion.
  4. Combine all vegetables in a bowl. Reserve ¾ cup to use as a garnish.
  5. Puree vegetables in batches in blender or food processor along with lemon juice, garlic and a few hot pepper flakes. Adjust seasoning. If you like your gazpacho to be thinner, add some tomato juice.
  6. Chill for several hours before serving. The flavors will meld over time and your soup will taste even better the next day.
  7. Serve cold, garnished with a sprinkling of the reserved vegetables and a sprig of parsley or other herb(s).