Georgie Fear

You’ve probably had soup and salad hundreds of times, but have you had them in the same bowl? Gazpacho gives you exactly that—a chopped salad of crunchy vegetables and fresh herbs surrounded by a tangy, refreshing soup. It makes a great summer appetizer for barbecues and potlucks. Don’t be put off by the time estimate for the recipe: The active prep time is actually less than 30 minutes, but the soup needs 4 hours in the fridge to chill. Tip: Never store fresh basil in the fridge because it will turn black. If it’s very fresh, trim the stems and stand them in an inch of water in a jar on your counter. Drape a plastic bag loosely over the leaves. If it’s not perfectly fresh, wrap it in a damp paper towel and enclose in a zip-lock bag. It should keep fairly well for several days.

Per serving: 86 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 15 g total carbohydrate, 3 g dietary fiber, 3 g protein, 684 mg sodium.

Estimated Cook Time: > 60 minutes.
Difficulty: Easy.
Servings: 8