- In a blender, purée all of the ingredients until smooth. Season with salt and pepper. Refrigerate for 1 hour or overnight. Adjust the seasoning.
- Serve the cold soup in bowls or cups. Drizzle with olive oil.
- If desired, garnish with a spoonful of sour cream or plain yogurt and diced cucumber.
When the garden is filled with tomatoes and cucumbers, gazpacho, a cold Spanish soup, is the perfect recipe. It freezes well. You can even make your own tomato juice.