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