GF, DF, Vegan

Tomato Cucumber Gazpacho

Recipe Snapshot

Servings

6

Total Time

1 h 15 minutes

Course

soup

Ingredients

Place chopped tomatoes, cucumbers, peaches, scallions, garlic, Kosher salt, ¼ cup EVOO, mint leaves, basil leaves, and wine wine vinegar in a blender, then secure the lid. Blend until very smooth.

Blend until very smooth

1

Though the gazpacho can be served immediately, it is meant to be served chilled. Transfer to a large bowl or tupperware, then seal and refrigerate. Taste and adjust seasoning as needed, stirring to mix in any additional Kosher salt and black pepper.

Chill the gazpacho

2

Divide between bowls, then garnish with additional black pepper and mint.

Garnish, then serve

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Meet Author

Ari

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