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.
- Prep Time: 10 minutes
- Servings: 6
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 blender, blend tomatoes until roughly pureed, leaving little texture (no big pieces).
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Add tomatoes to large mixing bowl or pot along with remaining ingredients, reserving bit of cucumber for garnish.
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Cover and chill for at least 4 hours or overnight if you have time.
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Taste and season with more salt if needed.
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Ladle into bowls and garnish with additional diced cucumber, chives, and olive oil.