Chef Megan Mitchell

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Summer Gazpacho with Herb Salad

  • Serves: 6
  • Complexity: easy
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Summer Gazpacho with Herb Salad

Ingredients

  • 5-6 tomatoes on the vine, cut in quarters
  • 2 cloves garlic, peeled
  • 2 cucumbers, divided
  • 1 red bell pepper, stem and seeds removed, cut into chunks
  • 1 yellow bell pepper, stem and seeds removed, cut into chunks
  • 1/4 cup sherry vinegar
  • 3 tbsp. EVOO, plus more for garnish
  • 2 tsp. kosher salt, plus more to taste
  • 1 tsp. freshly cracked black pepper
  • 1/2 cup minced chives, divided
  • 1/4 cup loosely packed basil leaves, roughly chopped
  • 1/4 cup loosely packed parsley leaves, roughly chopped
  • 2 tbsp. roughly chopped dill

Directions

  1. To a food processor add the tomatoes, garlic, 1 cucumber cut into 1-inch chunks, red and yellow bell pepper, vinegar, EVOO, salt and pepper. Blitz until a chunky sauce forms, about 1 minute. If you like it smoother, blend in a high powder blender such as a Vitamix and strain through a fine mesh strainer.

  2. Pour into a bowl and taste for seasoning, adding more salt or pepper if needed. Add in 1/4 cup of minced chives and stir. Place in the fridge and chill for at least 1 hour to allow the flavors to meld.

  3. To a small bowl add the remaining 1/4 cup of chives along with the minced basil, parsley and dill. Add a sprinkle of salt and pepper and toss together.

  4. Cut the other cucumber into 1/4-inch dice.

  5. To serve ladle some of the chilled soup into a shallow bowl. Top with a sprinkle of the herb salad, a handful of diced cucumbers and a drizzle of EVOO.

    Recipe Courtesy of Megan Mitchell

    Paid Partnership with Bonnie Plants

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