- In a blender, purée all 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 cucumber, gazpacho, the Spanish cold soup, is the perfect recipe. It freezes well. You can even make your own tomato juice.