Gazpacho Is the Soup of Summer

Pack a perfect picnic with cool summer gazpacho. Loaded with the freshest flavors of the season, gazpacho is a great meal choice when you don’t want to heat up your home. And it pairs perfectly with cold sub sandwiches.

Summertime Gazpacho

Serves 8


3 cups chopped tomatoes (*peeled and seeded)
2 cups chopped cucumber (peeled and seeded)
1 cup chopped red bell pepper (seeded)
1 medium onion, chopped
2-3 garlic cloves, peeled, minced
2 tablespoons chopped fresh herbs (parsley, tarragon, or thyme)
Juice from ½ lemon
¼ cup red wine vinegar
2 tablespoons tomato paste
3 cups canned tomato juice
Cayenne pepper, to taste
Kosher salt, to taste
1 cup croutons, for garnishing


Place 2 tablespoons each of the chopped tomatoes, cucumber, bell pepper, and onion on a small plate. Cover and refrigerate until ready to garnish the gazpacho.

Add the remaining chopped tomatoes, cucumber, bell pepper, onion, garlic, herbs, lemon juice, vinegar, tomato paste, tomato juice, cayenne pepper, and salt to a blender. Puree until desired consistency is reached. Adjust lemon juice, cayenne pepper, and salt, if desired. Pour the gazpacho into a bowl; cover and chill for, at least, 3 hours but preferably overnight.

When ready to serve, remove gazpacho from the refrigerator and stir. You can adjust the consistency of the gazpacho by adding a little bit of water to gazpacho. Spoon gazpacho into chilled serving bowls. Garnish gazpacho with the reserved chopped tomatoes, cucumber, bell pepper, and onion, as well as croutons.

*The 3 Best Ways to Peel a Tomato