The height of summer usually means two things: hot temperatures and fridges stuffed full of fresh vegetables. This recipe will help you address both. Gazpacho is a refreshing chilled summer soup that you can easily customize with whatever veggies you have on hand. Mix it up with green tomatoes, scallions, or any other greens for a cool summer soup to help you beat the heat.

Summer Gazpacho

Recipe (adapted from Budget Bytes)

• 2 medium field cucumbers
• 1 medium sweet onion
• 1 garlic clove
• 1 medium avocado
• 1/4 bunch fresh parsley
• 1/4 bunch fresh cilantro
• 1 cup chopped greens, such as arugula or mizuna
• 2 Tbsp olive oil
• 1 Tsp salt
• 2 Tbsp lemon juice
• 1 cup water

Instructions

1. Remove the ends from the cucumber and slice in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber into chunks. Dice the onion. Add the cucumber, onion, garlic (peeled) and greens to a food processor. Process until the vegetables are minced.
2. Pull the leaves from the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil and the flesh from the avocado. Purée until smooth.
3. Add the water, one tablespoon of lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.
4. Serve immediately or chill until ready to eat.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.