Although summer’s winding down, the farmer’s markets are still overflowing with gorgeous produce. This cold tomato soup is one of my favorite ways to enjoy lots of late-summer veg. Have fun experimenting with different colors of tomatoes and peppers; heirloom tomatoes are especially delicious.


Unlike many traditional gazpacho recipes, this version skips the bread, which keeps it nice and light and naturally gluten-free. A blender or food processor is needed for this recipe.


1 medium clove garlic

1 cup chopped bell pepper

1 cup peeled and chopped cucumber

1 pound ripe tomatoes, cored and chopped into chunks 

¼ cup extra virgin olive oil

3 tablespoons white vinegar

1 tablespoon balsamic vinegar

1 teaspoon sea salt

Freshly ground pepper 

Crushed red chili flakes 

Chopped fresh basil, optional

  • Pulse chopped garlic in blender.

  • Add bell pepper and pulse; then add cucumber and pulse a few more times.

  • Add tomatoes, olive oil, vinegars and salt. Blend.  

  • Add black pepper and crushed red chili flakes to taste.

  • Chill at least two hours.

  • Serve chilled drizzled with additional extra virgin olive oil and topped with fresh basil. 

Oscar overseeing the gazpacho ingredients.

Oscar overseeing the gazpacho ingredients.