No-Cook Gazpacho
No-Cook Gazpacho
This no-cooking-required soup incorporates lots of kitchen garden ingredients and is perfect for hot summer evenings when you’d rather spend time outside than in the kitchen.
Ingredients
- 2 pounds plum or roma tomatoes, (halved)
- 3 cucumbers, (small, diced, divided)
- 1/2 cup fresh mint, (chopped)
- 2 tablespoons fresh chives, (diced, plus extra for garnish)
- 2 tablespoons extra virgin olive oil, (fruity/peppery is best, plus additional for garnish)
- 1 tablespoon sherry or red wine vinegar
- Ground black pepper, (to taste)
Instructions
- In a blender, blend tomatoes until roughly pureed, leaving little texture (no big pieces).
- Add tomatoes to a large mixing bowl or pot along with the remaining ingredients, reserving a bit of cucumber for garnish.
- Cover and chill for at least 4 hours or overnight if you have time.
- Taste and season with more salt if needed.
- Ladle into bowls and garnish with additional diced cucumber, chives, and olive oil.
