Gazpacho

We’re not turning the stove on for this one because it’s summer, it’s hot, and we’re keeping things cool. Literally. This gazpacho is the ultimate no-cook, no-fuss soup that tastes like summer in a bowl. It’s fresh, zippy, and comes together in a blender faster than you can say “I’m melting.”

This is your go-to for backyard hangs, easy lunches, or anytime you want to eat something that feels fancy but took almost no effort. Bonus? It’s packed with fresh veggies and doesn’t heat up your kitchen. Win-win.

Ingredients:

• 3–4 ripe tomatoes, chopped

• 1 bell pepper (any color)

• ½ English cucumber, diced

• 1 red onion, roughly chopped

• 2 cloves garlic

• ¼ cup olive oil

• 2 Tbsp white wine vinegar

• 2 cups tomato juice

• 1–2 tsp salt

• ½ tsp black pepper (more to taste)

Garnish with:

Fresh basil and diced cucumber

How to Make It:

Step 1: Load it up

Roughly chop the tomatoes, bell pepper, cucumber, onion, and garlic. Toss everything into your blender or food processor. No need to be precise, we’re blending it all anyway.

Step 2: Add the liquids

Pour in your olive oil, vinegar, tomato juice, salt, and pepper. These give the soup that tangy, rich flavor that makes gazpacho so refreshing.

Step 3: Blend it your way

Blend until smooth, or leave it a little chunky if that’s your vibe. You can also reserve a handful of chopped veggies to stir in after blending for extra texture.

Step 4: Chill, literally

Let it hang out in the fridge for at least 1–2 hours. Gazpacho is best served cold, and this chill time lets all the flavors mingle.

Step 5: Serve & garnish

Pour it into bowls or glasses, top with a little diced cucumber and fresh basil, and drizzle with olive oil if you’re feeling fancy.

Tips & Ideas:

• Use the ripest tomatoes you can find… they’re the star.

• Add a little jalapeño if you want to spice things up.

• Serve with crusty bread, grilled cheese, or a scoop of burrata on top.

• Leftovers? Even better the next day.

This chilled gazpacho is a summer staple… no stove, no stress, just a fresh, flavorful bowl of sunshine. It’s proof that soup can totally have a summer moment.

If you make it, tag me @491westmainst so I can see your no-cook magic! And don’t forget to come back next Sunday for another soup that’s probably the opposite of chilled.