Summertime, an’ the livin’ is easy…

And cold soup on a hot day is perfection – especially since most of the ingredients came out of our garden!

There are as many recipes for gazpacho as there are people making it – some chunky, some smooth, some cooked before chilling, some completely raw. This one was raw and moderately smooth – but it still had texture. And lots of stuff chopped on top right before serving.

These were the basic ingredients – there are no amounts listed because you put in as much – or as little – as you wish. It can also be as chunky as a pico de gallo or as smooth as tomato juice. There is no right or wrong way or amount.


  • tomato
  • cucumber
  • bell pepper
  • onion
  • garlic
  • red wine vinegar
  • salt
  • pepper
  • olive oil
  • basil
  • oregano
  • tomato basil pesto for serving

Chop all of the ingredients together, reserving some tomato, cucumber, and onion for serving.

Mix well and blend with a immersion or standard blender, if desired, for a soupier consistency.


It’s a great way to use up bits and pieces and odds and ends…

And it tastes spectacular!