Skip to main content
Close

Print This Recipe

Easy Summer Gazpacho

Two Stars Guiding Stars

  • Servings:

    Serves 8 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    0 minutes

Ingredients

Chopped scallions, cucumbers, and bell peppers all make for colorful and crunchy gazpacho garnishes.
3 lb. very ripe tomatoes, cored and coarsely chopped
2 scallions, coarsely chopped
1 1/2 slices stale white bread, torn into 1/2" pieces (about 1 cup)
1 small cucumber, peeled and chopped
1 small red bell pepper, seeded and coarsely chopped
1 garlic clove, peeled and smashed
10 large basil leaves
Sea salt and freshly ground black pepper
3 Tbsp. olive oil, plus more as needed
2 Tbsp. apple cider vinegar, plus more to taste
Easy Summer Gazpacho

Directions

1. Add half of all ingredients, except oil and vinegar, to a blender or food processor and season with salt and pepper. Puree until mostly smooth (mixture will still have some chunks), then transfer to a large bowl.
2. Repeat with remaining ingredients, adding 3 tablespoons oil and 2 tablespoons vinegar, then add to bowl and whisk. Cover and refrigerate at least 2 hours and up to 1 day.
3. Before serving, season with more salt, pepper, and vinegar to taste. (If soup is very thick, add more oil, 1 tablespoon at a time, to reach desired consistency.) Divide among bowls.
Source: Hannaford fresh Magazine, July - August 2020

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 100 kcal (5%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 35 mg (1%)
Total Carbohydrates 11 g (4%)
Dietary Fiber 3 g (12%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading