Easy Gazpacho

When summer vegetables are at their peak, this gazpacho is the answer: raw zucchini, cucumber, tomatoes, bell pepper, and onion chopped fine and stirred into vegetable juice with warming cumin and a hint of chili.

The food processor makes quick work of the chopping if you’ve got one.

Chill it well and serve icy cold for the ultimate refreshing lunch or dinner starter.

Kitchen Tips

• Fresh is crucial: Use ripe, peak-season vegetables for best flavor; winter tomatoes won’t cut it
• Quick chop in processor: 10-second pulse gives perfect chunky texture; any longer makes it mushy
• Olive oil adds richness: Don’t skip it; fat carries flavors and makes soup feel more substantial
• Make ahead friendly: Flavors improve after several hours in fridge; make morning for dinner

Variations

• Use tomato juice instead of V8 for simpler tomato flavor
• Add 1 tablespoon red wine vinegar for brighter acidity
• Garnish with diced cucumber, bell pepper, and croutons for texture contrast