09/02/2026
All ingredient amounts are flexible and forgiving so use what you have.
Late Summer Gazpacho
8 tomatoes, roughly chopped (Romas, heirlooms, beefsteaks, or cherry tomatoes)
4 small Persian cucumbers, peeled and roughly chopped
1 small red onion, thinly sliced
1 red bell pepper, roughly chopped
2 cloves garlic, sliced
2 tsp kosher salt, plus more to taste
½ tsp black pepper
2 tbsp red wine vinegar
1 cup olive oil
2–3 slices bread, torn into pieces (French baguette works great)
Roughly chop 8 tomatoes, cutting around the stems on the end pieces to minimize waste. Peel and roughly chop 4 Persian cucumbers—removing the skin keeps the soup bright green instead of brown. Add the cucumbers, 1 small red onion, 1 red bell pepper, and 2 cloves garlic.
Season with 2 tsp salt, ½ tsp black pepper, and 2 tbsp red wine vinegar, then add 1 cup olive oil. Tear in 2–3 slices of bread.
Let everything marinate for 30 minutes in the fridge, if you have time. For even better flavor, let it go overnight.
Blend in smaller batches until completely smooth, then combine everything in a large container and stir well. Taste and adjust the seasoning as needed—the bread and olive oil act as binders, giving you an incredibly smooth soup.
Serve chilled.
