Gazpacho recipe

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Nothing bespeaks the height of summer like fresh gazpacho, and this version features the additional flavor twist of switchel. The key to superior gazpacho is to use tomatoes at the peak of ripeness. The soup is so good and easy, you might want to double the recipe so you can have some on hand for quick lunches throughout the week.

  • Yield: 6 Servings


  • 2 cucumbers, peeled and coarsely chopped
  • 2 pounds ripe tomatoes, cored and coarsely chopped
  • 1 scallion
  • 1 clove garlic
  • ¼ cup switchel syrup
  • 2 tablespoons Cider Vinegar
  • 2 teaspoons salt
  • ½ teaspoon ground cumin
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • Chopped fresh chives or lovage, for garnish
  • Crusty bread, for serving
How to Make It
  1. Combine the cucumbers, tomatoes, scallion, and garlic in a blender and blend until smooth.
  2. With the blender running, add the switchel syrup, vinegar, salt, and cumin. Then slowly pour in the olive oil and blend until emulsified.
  3. Cover the blender and chill in the refrigerator for 2 hours or more.
  4. If the soup separated as it chilled, give it a quick whiz in the blender. Serve cold with a drizzle of olive oil, some chopped chives or lovage, and crusty bread.

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