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No-Cook Gazpacho


No-Cook Gazpacho

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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.
Servings: 6
Prep Time: 10 minutes


  • 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)


  • 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.