Go Back
Summer Gazpacho Recipe

Summer Gazpacho

As my grandmother used to say, “it’s not summer until you’ve had a fresh bowl of gazpacho.” This fresh and herb-enhanced gazpacho is packed with antioxidants like lycopene. I can see grandmother smiling!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 3 hours
Servings: 2 - 4 people
Course: Side Dish
Ingredients Method

Ingredients
  

  • 6 ripe tomatoes, halved and cored
  • 2 small cucumbers, peeled, seeded, and chopped
  • 1/2 yellow or red onion, chopped
  • 2 tbsp fresh parsley leaves
  • 2 tbsp chopped fresh chives, plus additional for garnish
  • 2 cloves garlic, minced
  • 1/2 large shallot, chopped
  • 2 tbsp apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1/2 avocado, pitted and peeled, plus more diced for garnish

Method
 

  1. Place the tomatoes, cucumbers, onion, parsley, chives, garlic, shallot, vinegar, oil, salt, pepper, and avocado in the bowl of a food processor fitted with the blade attachment and purée for 1 minute or until the soup reaches the desired consistency. Refrigerate in a glass container with a lid for 3 hours or until chilled. Serve chilled, topped with diced avocado and minced chives.