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Lauren Liess' Gazpacho
 A basil-y take on this nourishing and refreshing chilled soup of fresh vegetables married with high-quality olive oil. This gazpacho is a garden staple of ours on hot summer evenings!


  • 8 large tomatoes
  • 2-4 garlic cloves
  • 1 onion
  • 4 large carrots
  • 1 cucumber
  • 2 celery stalks
  • 1 bell pepper
  • 1 cup basil chopped
  • 4-5 Tbsp olive oil
  • pesto (optional)


  • Dice one carrot and set aside.
  • Roughly chop the rest of the vegetables and add to a blender or food processor with the olive oil.
  • Blend everything together until the mixture is smooth with no large chunks.
  • Stir in the diced carrot and set aside a little bit for topping.
  • Transfer to a container and store in the refrigerator until chilled.
  • When serving, top with basil leaves, a sprinkling of chopped carrots, a drizzle of pesto and serve with a piece of crunchy bread.
Tried this recipe?Let us know how it was!

Playlists: Reggaeton, Lady Country, Island Happy

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