Rachel Fracassa’s recipe for summer gazpacho

As tomato season winds down, soft and pulpy tomatoes lend themselves to soup. Raw food chef Rachel Fracassa has a straightforward recipe for turning your leftover heirloom tomatoes into a summer gazpacho. Preparation should only be about 20 minutes, most of which you’ll spend chopping and blending. If you’ve got a big batch or small eaters, you can also try freezing the gazpacho, although odds are pretty good it will taste best when served fresh.

Your list of ingredients:

3 medium heirloom tomatoes

1/4 cup diced celery

1/4 cup seeded and diced cucumber

3 tablespoons diced red bell pepper

2 teaspoons freshly squeezed lemon juice

1/4 cup thinly sliced Easter egg radishes

2 heaping tablespoons minced fresh parsley

1 tablespoon thinly sliced green onion

1 1/2 teaspoons extra-virgin olive oil

1/2 teaspoon salt

Pinch of cayenne

Freshly ground black pepper

1/2 ripe avocado, diced