ABOUT THE RECIPE:

At the end of summer, aromatic basil and ripe, juicy tomatoes are at the height of their season, making it the ideal time to purchase them from your local farmers’ market to prepare this refreshing soup. On days when it’s too hot to cook, this sassy soup packed with produce is the perfect starter or light main course for a get-together with friends. It’s also ideal for picnics. Once it’s chilled, just pour it into a thermos to keep it cold and you’re good to go.

Makes 4 to 6 servings

INGREDIENTS:

4 medium ripe tomatoes, quartered
4 stalks celery, with leaves, coarsely chopped
1 small onion, quartered
1⁄3 cup fresh flat-leaf parsley, lightly packed
1⁄4 cup fresh basil leaves, lightly packed
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus more for garnish (see note)
1 teaspoon chili powder
1 teaspoon brown sugar (optional)
1 teaspoon tamari or coconut aminos
1 clove garlic
Sea salt
Several grinds freshly ground pepper
Parsley sprigs, for garnish

INSTRUCTIONS:

Put the tomatoes, celery, onion, parsley, basil leaves, vinegar, oil, chili powder, optional brown sugar, tamari, and garlic in a large bowl and stir to combine.

Put half of the mixture in a blender and process until slightly chunky. Pour into a large bowl or pitcher. Repeat with the remaining mixture, then stir the two batches together. Season with salt and pepper to taste. Refrigerate for 4 to 12 hours before serving.

TO SERVE: About 30 minutes before serving, chill four to six bowls or mugs. Ladle the gazpacho into the chilled bowls. Garnish with a sprig of parsley and a drizzle of olive oil if desired. Serve immediately.

NOTE: For a low-fat version of this gazpacho, omit the olive oil.