Some call it a “liquid salad,” and it is easy to see why – this lively soup features all of the goodies grown in a garden, from tomatoes to bell peppers to fresh herbs!

Classic Gazpacho


3 pounds tomatoes, diced
1 large onion, diced
1 large or 2 small green bell peppers, diced
1 large clove garlic, minced
1/2 cup olive oil
2 tablespoons sherry vinegar or other vinegar
1 slice white bread, crust cut off, saturated with cold water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 tablespoon hot pepper sauce
2 teaspoons salt, or to taste


In a blender or food processor, puree the tomatoes, onion, and peppers (each separately) until smooth. In a large bowl, combine the processed vegetables, add the remaining ingredients, and stir to blend. Set the soup
aside for 30 minutes to an hour to allow flavors to marry. Serve cold.

Makes 6 servings.

*Recipe and image courtesy of The Garden-Fresh Cookbook.*