Picnic Ideas and Recipes: Iced Herb Gazpacho

What better way to celebrate summer than to pack a basket with goodies straight from the garden and head for the nearest beach, meadow or hillside?

June/July 2006
By Lynn Alley 
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Serves 4 to 6

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This healthy, easy summer recipe is best when it’s made from garden-fresh ingredients. Chill for at least an hour or two before serving.

• 6 large tomatoes
• 4 cloves fresh garlic, pressed
• 1/2 cucumber
• 1/2 teaspoon red pepper flakes
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 scallions, chopped
• 3 sprigs basil leaves
• 3 sprigs cilantro leaves
• 3 sprigs parsley leaves
• Salt and pepper

1. In a food-processor bowl, roughly purée the tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil.

2. Add scallions and herbs, then pulse just until they’re chopped. (If you let the machine run, you’ll end up with a brownish mess.)

3. Add salt and pepper to taste.

4. If possible, chill overnight before serving so the flavors can blend.

Lynn Alley is a freelance food and wine writer living in San Diego, California. 

Click here for more summer picnic recipes from the original article, Picnic Ideas and Recipes. 

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