Summer’s almost over, but thankfully we can still squeeze a few good meals out of the last tomatoes and cucumbers of the season!  This gazpacho is super easy to make.  Just throw fresh veggies into the food processor.  Start with the onions (1 small) and cucumbers (2 large or 4 small) — cut into chunks first.

Pulse until you get a chunky puree, then pour the veggies into a large bowl.  Next, chop the tomatoes (2 lbs)

and the bell peppers (2-3 of them, any color)

along with some basil, parsley, or cilantro (a large handful of leaves).  Add some splashes of lemon juice, lime juice, or any vinegar you have on hand, along with a generous pinch (at least 1 tsp) of salt and a little pinch of pepper or chili powder.  That’s it.  Eat this soup at room temperature or chill, then enjoy as you dream about the warm, sunny weather that came and went…and the cool, crisp fall weather that’s right around the corner!

Summer Gazpacho

 

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Cook time

15 mins

Total time

15 mins

 

Serves: 4 servings

Ingredients

• 1 small onion cut into chunks
• 2 large cucumbers cut into chunks
• 2-3 bell peppers (any color)
• 2 lbs tomatos
• handful of basil, parsley or cilantro
• splashes of lemon juice, lime juice or any vinegar you have on hand
• pinch of salt
• pinch of pepper or chili powder

Instructions

1. Pulse the onion and cucumbers first until you get a chunky puree then pour the veggies into a large bowl.
2. Next, chop the tomatoes and the bell peppers along with some basil, parsley, or cilantro (a large handful of leaves).
3. Add some splashes of lemon juice, lime juice, or any vinegar you have on hand, along with a generous pinch (at least 1 tsp) of salt and a little pinch of pepper or chili powder. Pulse until you have fine chunks.
4. Eat this soup at room temperature or chill.

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