Micro Herb Garden Gazpacho

This micro herb garden gazpacho is a refreshing and flavorful way to use up your fresh microgreens. It's made with a combination of arugula, basil, and cilantro, plus cucumber, red bell pepper, red onion, and garlic. The gazpacho is blended until smooth and then seasoned to taste with olive oil, red wine vinegar, salt, and pepper. Serve chilled for a perfect summer meal.

The micro herb garden gazpacho was created by J. Kenji López-Alt, the Chief Creative Officer of Serious Eats, as a way to use up his bumper crop of microgreens. He wanted to create a dish that was both refreshing and flavorful, and he thought that a gazpacho would be the perfect way to do it. The gazpacho turned out so well that J. Kenji decided to share it with the world, and it has since become one of the most popular recipes on Serious Eats.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup microgreens, such as arugula, basil, or cilantro
• 1/2 cup chopped cucumber
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Taste and adjust seasonings as desired.
3. Serve chilled.

Why It Works

• The combination of microgreens, cucumber, red bell pepper, red onion, and garlic creates a flavorful and refreshing base for the gazpacho.
• The olive oil and red wine vinegar add depth of flavor and acidity to the gazpacho.
• The salt and pepper help to balance out the flavors of the gazpacho and make it more flavorful.