Tasty Summer Gazpacho

This fresh summer vegetable gazpacho is so refreshing and healthy. You can make it 1 day ahead, cover and refrigerate.

Serves: 4

Preparation time: 30 minutes


  • 2 pounds very ripe red tomatoes, preferably heirloom, cut into ½ inch wedges, reserve 3 tablespoons of seeds
  • ½ English hothouse cucumber, peeled and seeded
  • ½ large red bell pepper stemmed and seeded
  • 1 garlic clove, finely grated
  • ½ large shallot, chopped
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon honey
  • 3 tablespoons olive oil, plus more for drizzling
  • Flaky sea salt
  • For serving; quartered cherry tomatoes, chopped chives, and toasted or grilled country-style bread


  • Cut 2 inch of cucumber into ¼ inch pieces, set aside for serving, then coarsely chop remaining cucumber and transfer to a large bowl.
  • Cut 1 quarter of bell pepper into ¼ inch pieces, set aside for serving and coarsely chop remaining bell pepper and transfer to the bowl with chopped cucumber.
  • Add tomatoes, garlic, shallot, vinegar, honey, and 1 tablespoon salt to the bowl along with cucumber and bell pepper.
  • Toss well and let stand for 30 minutes at room temperature.
  • After 30 minutes transfer the tomato mixture to a blender along with any accumulated juices and 3 tablespoons of oil.
  • Blend until smooth and add more salt and vinegar if desired.
  • Through a coarse-mesh sieve strain the puree into a large pitcher or bowl.
  • Refrigerate for at least 1 hour.
  • Divide gazpacho among 4 serving bowls; top each bowl with cherry tomatoes, chives, reserved cucumber and bell pepper pieces, and tomato seeds.
  • Drizzle each bowl with olive oil and serve with bread.