Hurry! Hurry! Summer is almost over. As Fall approaches I am trying to get in all the summer recipes I love. Gazpacho is super easy to make and a great light dinner. I’ve had gazpacho I didn’t like because it tasted just like salsa but this recipe has a soft & sweet tang from the white wine which I think makes it more “soup-like” than some recipes. Served with crusty country bread and sliced cheese it makes a perfect light summer dinner.

  • 8 cups chopped fresh tomatoes
  • 6 inch piece seedless cucumber, chopped
  • 1/2 green bell pepper, seeded & chopped
  • 2 cloves garlic
  • 1/4 cup white wine
  • 1 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • S/P
  • Bread & cheese for serving
  1. Blend the tomatoes in a food processor until almost smooth.
  2. Add the cucumber, bell pepper, garlic, wine, vinegar & olive oil. Pulse until smooth.
  3. Taste & season with S/P and additional olive oil/wine if needed.
  4. Chill for about 30 minutes and taste. Thin with water if needed and adjust seasoning.
  5. Serve soup drizzled with olive oil and topped with sliced cheese.

Serves: 4-6

Recipe source: Original

Time: ~15 minutes plus chill time