As I walked in from my tiny garden this evening with a smattering of just-ripe summer vegetables, it didn’t take long to realize that a fresh summer gazpacho was the perfect way to use them. But I wasn’t in the mood for anything fussy; in fact, I wanted a recipe that could be ready in minutes. As it turns out, fast and fresh is exactly what gazpacho does best!
Gazpacho is incredibly versatile, so experiment with whatever vegetables you have at hand. This simplicity of this recipe succeeds because the ingredients were of the highest quality —— so grow your own or try to source ingredients from a trusted grower or grocer.
3-Minute Gazpacho Recipe
3 medium tomatoes, cored and quartered
1 small cucumber, ends trimmed (with skin peeled for a smoother soup) and rough chopped
half a yellow onion, skin removed, cored, and rough chopped
2 tablespoons sherry or apple cider vinegar
1/4 cup olive oil
1 teaspoon sea salt (halve if using regular salt)
fresh-ground pepper to taste
Combine ingredients in a blender or food processor. Pulse until mixture is lumpy, but consistent. If needed, add a bit of water to thin. Ladle into bowls and serve with a twist of pepper and a drizzle of olive oil.
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