Simple Tomato & Fresh Mint Gazpacho

Allison Day

by | Updated: August 2nd, 2017 | Read time: 1 minute

Summer is no time for soup—unless, of course, you’re spooning up a bowl of gazpacho. Served chilled and brimming with the freshest flavors of the season – vine-ripe tomatoes, cooling mint and crisp cucumbers – it requires no stove time, just a quick spin in the blender and cool down in the fridge before you’re sipping a refreshing meal that’s as nutritious as is it delicious.

Simple Tomato & Fresh Mint Gazpacho

Tomato & Fresh Mint Gazpacho

Serves 4-6


2 lbs. fresh tomatoes (roma or plum), halved
½ cup chopped fresh mint
2 baby cucumbers (Persian), diced/divided
2 Tbsp. extra-virgin olive oil (fruity/peppery is best), plus more for garnish
2 Tbsp. fresh chives, plus more for garnish
1 Tbsp. red wine vinegar or sherry vinegar
½ tsp. salt + freshly ground black pepper, to taste


  1. Use blender to blend tomatoes until pureed roughly (leave some texture).
  2. Transfer tomatoes to pot; add remaining ingredients, keeping some cucumbers for garnish.
  3. Cover and chill gazpacho for at least 4 hours or overnight.
  4. Season with additional salt as needed, and garnish with a thread of olive oil, cucumbers and chives.
  5. Serve chilled.