Gazpacho: Your Go-To for a Late-Summer Meal

Late summer is the perfect time to make gazpacho—a delicious, chilled soup that uses up the best of your garden's harvest. Traditionally, this refreshing dish is made with tomatoes, cucumbers, peppers, and garlic, but its versatility is what makes it so great.

Don't be afraid to add other raw veggies like carrots, spinach, or summer squash. This is where your overripe and "ugly" vegetables can really shine, as their intense flavors are perfect for blending. Even cucumbers that were harvested a little too late are fantastic for this recipe once they’ve been peeled and seeded.

One of the keys to a great gazpacho is a generous splash of vinegar. A good shot of red wine vinegar will make the flavors pop and give the soup a bright, mouth-watering finish. Serve it with a side of toasted baguette for a light, satisfying meal on a hot day.

Here's a basic recipe to get you started. Feel free to modify it based on what you have on hand!

Ingredients:

• 1 large slice of crustless bread

• 1 green bell pepper, seeded and chopped

• 1-2 garlic cloves

• 1 cucumber, peeled and seeded

• 3 large, sun-ripened tomatoes

• 1 tsp salt, more to taste

• Small pinch of cumin

• Pinch of white pepper

• 1-2 cups spring water

• 1 Tbsp chopped parsley

• 7 Tbsp extra virgin olive oil

• 1+ tsp red wine vinegar

Instructions: Simply blend all ingredients in a blender, season to taste, chill, drizzle with olive oil before serving. Enjoy!