Garden Gazpacho
A fresh, vibrant gazpacho made with a colorful mix of garden vegetables, ripe heirloom and cherry tomatoes, crisp cucumbers, summer squash, tomatillos and peppers. Fresh basil, red wine vinegar and olive oil bring everything together for a bright, refreshing chilled soup that tastes like summer straight from the garden.
Instructions
- 1
Roughly chop the heirloom tomatoes, red onion, lemon cucumber, Persian cucumbers, squash, tomatillos, bell pepper and Anaheim pepper. Peel the garlic cloves and leave the cherry tomatoes whole.
- 2
Add all of the chopped vegetables, cherry tomatoes, garlic and basil to a blender. Depending on the size of your blender, you may need to work in batches.
- 3
Blend until mostly smooth but still slightly textured.
- 4
Add the olive oil, red wine vinegar, salt and pepper. Blend again until everything is well combined and creamy.
- 5
Taste and adjust with additional salt, pepper or red wine vinegar as needed.
- 6
Transfer to a pitcher or covered bowl and refrigerate for at least 2 hours, or up to 4 hours, until thoroughly chilled.
- 7
Stir well before serving. Garnish with a drizzle of olive oil, fresh basil, cracked black pepper and finely diced vegetables, if desired.