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Cold Soups

Easy Summer Gazpacho
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
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Easy Summer Gazpacho

Easy Summer Gazpacho

Easy Summer Gazpacho
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:0 minutes
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