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Summer’s Bounty Gazpacho

Thrive Carolinas / In The Kitchen  / Summer’s Bounty Gazpacho

Summer’s Bounty Gazpacho

The abundant produce we have already harvested motivated us to develop this cold soup to celebrate the fresh flavors.

Chilling the soup for a couple of hours before serving heightens the taste.


  • 6 ripe tomatoes, yellow and red if possible, seeds removed and chopped into 1-inch pieces
  • 1 small yellow onion, chopped into 1-inch pieces
  • 2 garlic cloves,
  • One cucumber cut into one-inch pieces
  • 1 red pepper, seeds removed and cut into 1-inch pieces
  • ½ cup fresh basil
  • ¼ c fresh cilantro
  • 1 jalapeno seeds removed and chopped into 1 inch pieces
  • 1 ripe avocado, seed removed
  • ½ cup olive oil
  • 2 T sherry vinegar
  • Juice of 1 lime
  • ½ t salt
  • ¼ t pepper
  • Plain yogurt and additional cilantro for garnishing


  1. Place tomatoes, onions, pepper, garlic, jalapeno pepper, and cucumber into a large food processor.
  2. Process until chopped well. Add basil, cilantro, scooped-out avocado, olive oil, vinegar, lime juice, salt, and pepper and mix well. You can spoon soup into a high-speed blender to liquify it.
  3. Chill and serve with a dollop of yogurt and a sprig of cilantro as garnish.
Thrive Carolinas

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