My favorite part of summer are all the fresh veggies, and the farmer’s markets that pop up around town.  On a recent farmer’s market trip I picked up some peppers and cucumbers:  perfect for a fresh summer gazpacho!  This is the most basic gazpacho ever.  It’s so simple, but so delicious.  It technically makes 8-10 servings, but I just made a batch last night and I’ve nearly finished the whole thing!

Ok, the picture doesn’t exactly do it justice.  I created this recipe from a mish-mash of gazpacho recipes, including my mom’s and my aunt’s.  Both are delicious, but I like my gazpacho smoother rather than chunky.  You can make it either way, its just a matter of chopping your vegetables rather than pureeing them.


  • 1 hothouse cucumber
  • 3 tomatoes
  • 1 bell pepper
  • 1/2 sweet yellow onion
  • 1 clove garlic
  • 1/3 c white wine vinegar or sherry vinegar
  • squirt of lemon
  • dash of hot sauce
  • pinch of kosher salt
  • 5 c tomato juice

Remove seeds and finely dice cucumber, tomatoes, and pepper.  Finely dice onion.  Run the garlic through a garlic press or finely mince.  Combine vegetables, garlic, vinegar, lemon and salt in a large plastic pitcher or a non-reactive bowl.   (A pitcher makes it super easy to store in the fridge and pour when you’re ready to serve).  Let your vegetable mixture sit for at least 5 minutes, or more.

At this point, decide if you want your gazpacho chunky or smooth.  If you want chunky, add the tomato juice to the pitcher.  If you’re like me, I took half the vegetables and pureed them with the tomato juice using my immersion blender.  A regular blender, cuisinart, or magic bullet would work too.  Then I added the pureed vegetables to the chunky vegetables.  The third option would be pureeing all of the vegetables for a totally smooth gazpacho.

Leave gazpacho in the fridge for at least 1 hour, but the longer it sits the better it gets.

Serve with garnishes:  more chopped fresh vegetables, garlic croutons, cilantro, avocado, or black olives are all good.

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One Response to Gazpacho

  1. …or serve with a crushed up tortilla chip! easy and casual, but still salty and, well, YUM.

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