Easy Summer Gazpacho


  • 1 jar Early Girl tomatoes

  • 1/2 to 1 Persian cucumber, peeled and chopped (leave about handful to garnish soup at the end)

  • 1/2 bell pepper, chopped (leave about handful to garnish soup at the end)

  • 1 clove garlic, roughly chopped

  • 1/2 to 1 spring onion (leave about handful to garnish soup at the end)

  • 2 tbsp. red wine or sherry vinegar

  • 1/2 c. water

  • 1/3 c. extra-virgin olive oil, plus more for garnish

  • Kosher salt

  • Freshly ground black pepper

  • 2 slices Brickmaiden country bread, cubed

  • 2 tbsp. thinly sliced basil


  1. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.

  2. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.

  3. To serve, divide soup among bowls and top with basil, croutons, remaining chopped veggies, and a drizzle of olive oil.