I love gazpacho; I could eat it for breakfast, lunch and dinner. But I have spent years trying to get the “right” gazpacho recipe.  I really wanted to find one I liked that did not use tomato juice, that always felt like “cheating”.  I have finally found one that I consider worth sharing.  This recipe is an adaptation of one in Real Simple magazine.

I like to think of gazpacho like a taco bar – serve the soup along with little bowls of your favorite add-ins.  The add-ins add texture, enhancing the mouth feel of the soup.

When I taste the soup, I close my eyes and my mind travels to joyous trips to Mexico – pass the tequila!


2 lbs tomatoes – the riper the better, coarsely chopped (from the garden)

1 red bell pepper, coarsely chopped

1 small red onion, coarsely chopped

1 clove garlic or 3 garlic scapes, chopped

1 large cucumber, coarsely chopped (from the garden)

1/4 cup extra virgin olive oil

2 tsp red wine vinegar

kosher salt & freshly ground black pepper to taste


small cucumber – small dice

tomato – small dice

parsley – chopped

scallions – chopped

hot sauce

In a blender, puree the tomatoes, bell pepper, onion, garlic, and cucumber – it is best to work in batches. Transfer to a bowl and stir in oil, vinegar, salt (start with 1/2 tsp) & pepper – adjust seasonings to taste. Refrigerate at least 1/2 hour.


Serve with toppings arranged so everyone can add what they like. Enjoy!

Serves 4


4 Comments Add yours

  1. i wish I had a garden to grow tomatoes…
    Anyway, gazpacho is a perfect for a summer dinner!


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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