A Quick and Easy Summer Gazpacho Recipe

Quick and easy gazpacho recipe using farm-fresh tomatoes. Ready in 15-minutes.

We are in prime tomato season in North Carolina. The other day I made gazpacho for the first time from a recipe kit from Papa Spud's, my weekly produce delivery service.

I fell in love with this recipe. It takes 15 minutes to assemble, but you need to chill it for two or three hours before serving.

Summer Gazpacho Recipe

1.5 Ibs, slicing tomatoes, chopped
1 red bell pepper seeded and chopped
1 pickling cucumber, peeled, seeded, and chopped
1 jalapeno pepper seeded and chopped
1/4 cup extra virgin olive oil
1/8 cup sherry or red wine vinegar
Salt and Pepper to taste
Basil leaves to garnish.

Chop vegetables. Peel your cucumber and scoop out seeds. Combine tomatoes, bell pepper, cucumber, jalapeno, olive oil and vinegar in a blender. Puree until vegetables are smooth.

I kept a thicker consistency. Mix 1/4 teaspoon of salt, then more to taste. Add black pepper.

Cover and chill in the refrigerator for one to two hours. Garnish with fresh basil.


Quick and easy summer gazpacho recipe using fresh tomatoes. Budget-friendly, too.

I loved this soup so much that I'm making it for my friend this week when she comes to my house for lunch.

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