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Simple Summer Gazpacho

Hello there dear readers! Please step into my world for a bit while I take you on a little virtual tour of my version of summer. I can sum up what summer is like for me pretty much in this short list:

  1. Stay indoors as much as possible
  2. Drink lots of icy beverages (lemonade! spritzers! sparkling water!)
  3. Gravitate towards air conditioning like a moth towards light
  4. Grumble / complain / bemoan – gratuitously – about the heat / humidity / life in general
  5. Eat lots of cool and refreshing food like ice cream and this simple summer gazpacho… minimal work, minimal heat
  6. Repeat items 1-5 as needed!
Simple Summer Gazpacho

Simple Summer Gazpacho

Jokes aside, the gazpacho recipe I’m sharing with you today is simple, healthy (vegan, vegetarian and bursting with lycopene, vitamins a, c, and folic acid!) and delicious. The best part – you don’t need to turn on the oven, the stove or the microwave! Just grab your handy stick blender and blend away!

Because it’s a simple, cold dish – this gazpacho works well with the freshest, most seasonal and flavorful ingredients you can find. So spend the time to find locally grown, organic vegetables. It will pay off in dividends when you dive head first into this lush, vibrant dish!

So make a big batch of this gazpacho, serve with a salad, some crusty bread, or if you’re like me – a pint of ice cream! And cool off while being good to both your taste buds and your body.

5.0 from 2 reviews
Simple Summer Gazpacho
Recipe type: Soup
Cuisine: Spanish
Serves: 6
Prep time:
Cook time:
Total time:
Simple summer gazpacho - a light and refreshing soup that will fill you up and cool you down! Make this vegan, vegetarian soup with the freshest tomatoes, cucumbers and vegetables you can find.
  • 3 lb ripe tomatoes (Heirloom), peeled and seeded
  • 3-4 Persian or Kirby Cucumbers, peeled and seeded
  • 1 bell pepper, cored and seeded
  • Inner dough of a 4-inch chunk of baguette (I like sourdough)
  • ¼ yellow onion, diced
  • 12 ounces of tomato juice
  • 1 - 1½ clove garlic, minced
  • 4 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon piment d'espelette or chili flakes
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste
  1. Roughly chop the cucumbers, tomatoes and bell peppers
  2. Combine vegetables in a deep pot with remaining ingredients
  3. Using an immersion blender, puree ingredients until smooth or it reaches the desired consistency
  4. Taste and adjust seasoning
  5. Refrigerate at least 4 hours or ideally overnight before serving
  6. Garnish with a squeeze of lemon (optional) and serve!



We’re here again… smack dab in that time of year – when it’s too hot to think and we always regret sitting on a leather surface whilst wearing shorts. When nobody wants to eat hot food or stand over the stove forever, it’s the time for quick, cool dishes. In enters this french-style lentil summer salad – it’s filling without being rich, cooling and relatively simple to put together.

Summer Salad with Lentils, Asparagus and Macerated Strawberries

Summer Salad with Lentils, Asparagus and Macerated Strawberries

Inspired by a cool salad I had in San Francisco last month, this dish marries creamy lentils with crunchy asparagus and macerated strawberries. The maceration process and addition of balsamic vinegar does something magical to one of my favorite summer fruits – they become even sweeter, even juicer even more vivid. They add a vibrant punch of color and flavor to this vegan & vegetarian cooling summer salad.

Summer Salad with Lentils, Asparagus and Macerated Strawberries

Summer Salad with Lentils, Asparagus and Macerated Strawberries

It’s easy to prepare and as it is served cold, it’s perfect for those dog days of summer. And finally for a glimpse of real life … after the pretty blog photos are done, we finally sit down to eat! Serve this salad with something creamy like yogurt (pictured below is a Persian-style tzatziki with crackers) for a light and balanced meal.

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Spicy Slow Cooker Black Bean Soup

Spicy slow cooker black bean soup… say that five times fast! Ironically, this soup is so easy, it’s probably harder to say than it is to make. I’ve recently hopped onto the slow cooker bandwagon (yep, late as always! I got this Crock Pot). It’s really quite a glorious contraption – you can make a big ole’ mess of food without actually having to … cook! Since trying Budget Bytes‘s version, I’ve adapted and put my own touches over half a dozen batches, and it hasn’t disappointed yet.

Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup – garnish with a lime, yogurt or chips!

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I’m very excited today to bring you a guest post from one of my dearest friends, Andrew Yanev of the wine blog Talking Tannins. Buddies since the first day of 2nd grade, Andrew and I go way back, and over the years we’ve shared many culinary experiences from California to New York to France. He probably doesn’t know this, but I credit Andrew for some of my most formative food experiences, including my first ever meal at Gramercy Tavern in 2007 which I will never forget (roasted chicken and the most amazing cheese plate). Andrew is extremely knowledgeable and passionate about wine – in a way that is approachable and focuses simply on wine that tastes amazing – without any of  the other snobbery. Visit and subscribe Talking Tannins to find out more, and keep reading to find out how to make your own vinegar (!!!).


An invitation to post on Ahu Eats is an honor. There are high standards to uphold, and since I write primarily about wine I needed a proven, wine-centric recipe to discuss. The answer is vinegar – a fundamental food, like salt. And like almost everything, it’s better homemade.

Homemade Vinegar from Andrew Yanev of Talking Tannins

Homemade Vinegar from Andrew Yanev of Talking Tannins

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