LATE SUMMER GAZPACHO SERVES 4 TO 6 Ingredients: z 6 ripe tomatoes, cored and roughly chopped z 1 cucumber, peeled and roughly chopped z 1 green bell pepper, seeded and roughly chopped z 1 small red onion, roughly chopped z 2 cloves garlic z ¼ cup olive oil, plus more for finishing z 2 tbs. red wine vinegar
Instructions: 1. Combine the tomatoes, cucumber, bell pepper, onion, and garlic in a blender. 2. Add the olive oil and red wine vinegar. Blend until the soup is smooth, about a minute. For a chunkier texture, pulse instead of blending continuously. 3. Season generously with salt and pepper, taste, and adjust. 4. Transfer to a covered container and refrigerate for at least 2 hours, or up to overnight. The flavors deepen and the soup chills properly. 5. Ladle into chilled bowls. Finish with a drizzle of olive oil, a few torn basil leaves, and a turn of fresh pepper. Serve cold.
z Salt and freshly ground pepper z A handful of fresh basil leaves, for garnish
15
August 2026
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