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Summer Gazpacho & Focaccia

Chef Matt likes to call this cold soup “zpach,” and we think that’s WAY more fun to say! Your zpach tonight is made with a blend of plum tomatoes, red bell peppers, cucumbers and honeydew melon. We tossed in some fresh herbs like cilantro, basil and parsley as well, and the result is everything you’d want on a summer evening. Every refreshing spoonful should feel like you’re slurping up the garden, and we mean that in the absolute best way possible. Happy zpach-ing!

Total prep time: 2-4 minutes

What’s in your bag:

  • Your gazpacho
  • Garlic focaccia
  • Lemon + herb marinated lump crab (if you ordered it!)

What you’ll need from home:

  • Sheet tray (optional)
  • Olive oil (optional)

How to prep:

  1. Pop your focaccia in a 350F oven on a sheet tray or in the toaster until it gets as crispy as you want it. 
  2. Pour your gazpacho into a bowl.
  3. Stir, give it a taste, and season with S&P if you want!
  4. Top with marinated lump crab (if you ordered it!)
  5. Pro tip: Lightly drizzle a tad of olive oil on top for an Instagram-worthy presentation.
  6. Grab a spoon and dig in to your zpach ;P

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO! 

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