Mother Earth Living

Picnic Time: Iced Herb Gazpacho

This healthy, easy summer recipe is best when it’s made from garden-fresh ingredients.
By Lynn Alley
May/June 2006
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This simple, chilled Spanish soup features fresh summer herbs—basil, cilantro, parsley and garlic—in a cool, tangy tomato base.
Photo By Joe Coca


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This healthy, easy summer recipe is best when it’s made from garden-fresh ingredients. Chill for at least an hour or two before serving.

Iced Herb Gazpacho Recipe

• 6 large tomatoes
• 4 cloves fresh garlic, pressed
• 1/2 cucumber
• 1/2 teaspoon red pepper flakes
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 scallions, chopped
• 3 sprigs basil leaves
• 3 sprigs cilantro leaves
• 3 sprigs parsley leaves
• Salt and pepper

1. In a food-processor bowl, roughly purée the tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil. Add scallions and herbs, then pulse just until they’re chopped. (If you let the machine run, you’ll end up with a brownish mess.) Add salt and pepper to taste.

2. If possible, chill overnight before serving so the flavors can blend. Serves 4 to 6

For more herb-infused recipes check out Recipes for the Perfect Summer Picnic.








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