Summer Tomato & Cucumber Gazpacho

There’s nothing better on a sticky July evening than a soup that never sees a stove. This gazpacho leans on the first wave of juicy market tomatoes and cool, crisp cucumbers, blended smooth with basil, garlic, and a good glug of olive oil. It gets better as it sits, so it’s an easy make-ahead lunch all week long.

Ingredients

• 2 lbs ripe tomatoes, cored and roughly chopped
• 1 large cucumber, peeled and roughly chopped
• ½ cup diced onion (any variety on hand)
• 1 small garlic clove
• ¼ cup fresh basil leaves, plus more for serving
• 3 tablespoons olive oil, plus more for drizzling
• 2 tablespoons red wine vinegar or sherry vinegar
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

Instructions

1. Combine the base. Add the tomatoes, cucumber, onion, garlic, and basil to a blender or food processor.

2. Blend. Pulse until mostly smooth, then add the olive oil, vinegar, and salt. Blend until fully smooth, or leave it slightly chunky if you prefer more texture.

3. Taste and adjust. Gazpacho needs more salt than you’d expect since it’s served cold — taste and add more salt, vinegar, or pepper until it tastes bright and balanced.

4. Chill. Cover and refrigerate for at least 1 hour, and up to 2 days. The flavor improves the longer it sits.

5. Serve. Ladle into bowls, drizzle with olive oil, and scatter with torn basil leaves and a crack of black pepper.

Tips

• Peel the tomatoes if you want it silkier. Score an X in the bottom, drop in boiling water for 30 seconds, then into an ice bath — the skins slip right off.
• Add crunch. A small diced cucumber or bell pepper stirred in at the end (instead of blended) adds nice texture against the smooth base.
• Make it a meal. Top with a scoop of good tuna, a soft-boiled egg, or torn croutons for something more filling.
• No blender needed for a rustic version. Finely dice everything by hand for a chunky, salsa-like take instead of a smooth soup.

Where to Find the Ingredients

Early tomatoes and cucumbers are hitting their stride at Washtenaw County farms and markets right now, and basil is abundant all summer.

Farmers markets:

• Ann Arbor Farmers Market — Saturdays 7am–3pm, Wednesdays 7am–3pm
• Ypsilanti Farmers Market — Saturdays 9am–1pm
• Saline Farmers Market — Saturdays 8am–noon

Farms & farm stands:

• Tantre Farm — certified organic CSA and farm stand in Chelsea, growing a huge range of tomatoes, cucumbers, and herbs.
• Community Farm of Ann Arbor — biodynamic CSA in Chelsea, one of the oldest in the country.
• Jacob’s Fresh Farm — 475 N Fletcher Rd, Dexter, farm stand open daily 8am–6pm.
• Kapnick Orchards — Britton, farm market carrying produce alongside their orchard fruit.
• Blue Spring Farm — CSA and farm stand with a wide range of summer vegetables.
• Green Things Farm — 3825 Nixon Rd, Ann Arbor, farm stand open 7 days a week March through early December.
• Whitney Farmstead — diversified vegetable farm with CSA and market sales.
• Old City Acres — 741 Emerick St, Ypsilanti (B Cubed Bakery lot), Thu–Sun.
• Slow Farm Organic — certified organic CSA with a weekly grocery-bag pickup of seasonal produce.
• Fusilier Family Farms — 20-week CSA growing produce and flowers.
• Wasem Fruit Farm — Milan, market carrying vegetables alongside their fruit.
• Seva Farm — biodynamic, no-till CSA farm.
• Argus Farm Stop — two Ann Arbor locations, open daily 8am–8pm year-round, with a weekly produce box from 50+ local farms.
• Rain Dance Organics — organic vegetable and flower farm with a strong CSA program.