Recipes
Global

Gazpacho

A chilled, refreshing vegetable soup perfect for hot weather—made entirely from sun-grown produce.

Gazpacho

Ingredients

  • 3–4 ripe tomatoes
  • 1 cucumber
  • 1 bell pepper
  • 1 garlic clove
  • ¼ onion
  • 2–3 tbsp olive oil
  • 1–2 tbsp red wine vinegar
  • Salt & pepper
  • Optional: basil, chili, crusty bread, parsley

Method

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Swaps & variations

  • Creamier: add bread soaked in water, then blended
  • Spicy: add a chili pepper
  • Green gazpacho: substitute spinach and herbs

Storing & freezing

Best served chilled. Keeps 3–4 days refrigerated. Not recommended for freezing.

Grow it yourself

  • Full sun and compost-rich soil.,Water at the base to prevent disease.,Prune lower leaves for airflow. Tomatoes
  • Trellis for straight fruits.,Keep soil evenly moist to avoid bitterness. Cucumbers
  • Warm-season crop; plant after soil reaches 60°F (15°C).,Add mulch to hold heat. Bell Peppers
  • Plant sets early spring.,Keep weed-free so bulbs can expand. Onion
  • Basil and marigolds repel flies and aphids.
  • Garlic spray helps prevent fungal issues.
  • Ladybugs reduce aphid populations.
  • Pick fully ripe and aromatic. Tomatoes
  • Harvest when bright green and firm—not yellowing. Cucumbers
  • Pick when glossy; color deepens if left longer. Bell Peppers
  • Pull when tops fall over. Onion

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