Fresh Garden Gazpacho

Bright and bursting with fresh flavor — this chilled soup is your answer to hot summer days. Made with ripe tomatoes, crunchy cucumbers, peppers, and a zingy blend of vinegars and spices. Topped with golden, olive oil–tossed croutons.

It’s also a family classic. Every summer on Martha’s Vineyard, we make a big batch of this gazpacho and stash it in the fridge for an easy, satisfying lunch by the beach. It's the kind of recipe that tastes even better after a day or two — light and flavorful.

Serves 6-8 people

Ingredients

For the Gazpacho:

• 10 small ripe tomatoes (or 8 medium)

• 2 green bell peppers, finely diced

• 2 large cucumbers, peeled and finely diced

• 1 red onion, finely diced

• 1 bunch scallions, chopped

• 5 cloves garlic, minced

• 4 tablespoons red wine vinegar

• 2 tablespoons apple cider vinegar

• 3 cups tomato juice

• 3 cups cold water

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon white pepper

• ½ teaspoon paprika

For the Croutons:

• 1 French baguette (preferably day-old)

• Olive oil (about 2-3 tablespoons)

• Salt, to taste

Directions

1. Peel & Prep the Tomatoes:
   Bring a pot of water to a boil. Score a small “X” at the base of each tomato, then lower them into boiling water for 1–2 minutes until skins begin to loosen. Transfer to an ice bath. Once cooled, peel off the skins, remove the cores, and dice.

2. Dice the Veggies:
   Finely chop the cucumbers, red onion, green peppers, and scallions. Mince the garlic. Smaller pieces will create a better texture and spoonful.

3. Make the Base:
   In a large bowl, combine diced tomatoes, chopped vegetables, tomato juice, water, red wine vinegar, apple cider vinegar, garlic, paprika, and all seasonings. Stir to combine.

4. Blend (Optional):
   For a smooth texture, blend all or part of the soup using an immersion or standard blender. I always leave it chunky, it tastes fresher!

5. Chill:
   Cover and refrigerate for at least 2 hours (it’s best to have it chill overnight) so the flavors can meld. Stir well before serving.

6. Make the Croutons:
   Preheat oven to 400°F. Cut the baguette into ½-inch cubes. Toss with olive oil and a good pinch of salt. Spread on a baking sheet and bake for 10–15 minutes, flipping a couple times throughout, until golden and crisp.

7. Serve:
   Ladle the chilled gazpacho into bowls. Top with a handful of crunchy croutons. Enjoy!!!

Tips:

• When to Eat: This is the perfect recipe for a light summer lunch or a refreshing beach-day snack. It’s my family’s go-to whenever we’re spending the week in Martha’s Vineyard — easy to make ahead, pack in tupperware, and toss into the cooler for a delicious meal by the water.