Garden Gazpacho

That perfect week in early August when tomatoes, basil, peppers, and cucumbers are all ready to harvest from the garden at the same time…this chilled soup is a delicious way to use your favorite home garden veggies and herbs (or those often found in CSA boxes)!



  • 1 clove garlic, minced
  • 1 tsp coarse salt
  • ¼ tsp red pepper flakes
  • ¼ tsp dried oregano
  • ½ onion, coarsely chopped into chunks
  • 1 jalapeno pepper, seeds and veins removed and cut into quarters
  • ½ cup fresh basil leaves
  • juice of 1 lemon
  • ¼ cup water
  • ⅛ cup olive oil
  • ⅛ cup red wine vinegar
  • 4 ripe tomatoes, coarsely chopped
  • 1 green pepper, seeds and stem removed, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 medium cucumber, peel intact, coarsely chopped
  • Fresh mint leaves for garnish


  1. Combine garlic, salt, red pepper flakes, oregano, onion, jalapeno, basil, lemon juice, water, olive oil and vinegar in a food processor and process on high until well blended.
  2. Add 2 tomatoes, ½ green pepper, ½ stalk celery, and ½ cucumber and process until blended.
  3. Add remaining tomatoes, green pepper, celery and cucumber and pulse until mixed but coarse chunks remain. For well-blended gazpacho, instead of reserving vegetables to be added separately and pulsed, combine all and blend well.
  4. Transfer to refrigerator and let sit for at least 1 hour. Serve chilled, garnished with fresh mint leaves.
Plant-Based Mains Salads and Sides Gluten-Free

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