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Summer Gazpacho

Servings: 4

This simple summer gazpacho from Chef Laura Cedillo of Galvez Riverfront Restaurant shows off the ripest tomatoes of the season.


  • 1/2 Spanish onion, chopped
  • 3 Tbs. extra-virgin olive oil
  • 2 cloves roasted garlic
  • 1 Tbs. sherry vinegar
  • 1 Tbs. chopped cilantro
  • 1/2 tsp. cumin
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. very ripe tomatoes, peeled, seeded, and chopped
  • 4 red bell peppers, roasted, peeled, seeded, and chopped
  • 2 cucumbers, peeled, seeded, and chopped
  • Vegetable broth, as needed

Garnishes (optional)

  • finely chopped cucumber
  • finely chopped tomato
  • finely diced green bell pepper
  • finely diced Granny Smith apple
  • Basil leaves


  • Put the onions, olive oil, garlic, vinegar, cilantro, cumin, and a pinch each of salt and pepper in a blender and puree. Add the tomatoes, peppers, and cucumbers and blend again. Thin to the desired consistency with vegetable broth. Season to taste with more salt and vinegar. Serve in chilled glasses, garnished as desired.nowfe promo box


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