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A late summer soup.
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There’s nothing I love more than a non-cook recipe, especially during the summer. Last week was HOT and the last thing I wanted to do was turn on my stove. Also my husband was traveling for work, so I was rolling solo and whenever that happens I like to keep my meals super easy so there’s no clean up.

The tomatoes at the farmers market have been incredible the last few weeks so a gazpacho felt like the right thing to do! Everything into a blender and then into a bowl. This recipe feeds a small army, so you can serve it one night and have plenty of leftovers through the week. And take note - in step 3 you strain the mixture but if you don’t have a strainer, don't worry. I actually made it both ways and ended up preferring the batch not strained!! 

xoxo Gaby   


Prep 1


2 pounds ripe tomatoes, cored and roughly cut into quarters
1 Anaheim pepper, roughly cut into chunks
1 hot house cucumber, peeled and roughly cut into chunks
1 small red onion, peeled and roughly cut into chunks
2 cloves garlic, crushed
2 teaspoons red wine vinegar
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Kosher salt and freshly cracked black pepper 

Prep 2

How to prepare:

In a blender, combine the tomatoes, pepper, cucumber, onion and garlic. Blend on high speed for 2 minutes until smooth.

While the blender is running, add the vinegar and a few pinches of salt salt. Slowly drizzle in the olive oil.

If preferred, strain the mixture through a strainer and discard and remaining solids. Transfer to a large pitcher and chill overnight.

Before serving, adjust salt to taste. Serve in glasses or bowls with a drizzle of olive oil on top and kosher salt and freshly cracked black pepper.

Prep 3
Prep 4

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