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Summer Gazpacho

This classic chilled soup can certainly serve as a summer meal. This version doesn't fully puree all of the vegetables, and contains loads of English cucumbers. For perfection, use Cherokee Purple tomatoes. And top with Cotija cheese.

Prep Time: 20 minutes Yield: 6


2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 large orange or yellow bell pepper, seeded and cut into chunks

1 English cucumber, peeled, seeded, and diced into 1/2 inch pieces

1 large white onion, peeled and roughly cut into chunks

2 cloves of garlic

1 tsp sugar

1 tbsp red wine vinegar

red pepper flakes

black and white pepper, to taste

salt to taste

1/4 cup chopped fresh cilantro

Place all ingredients except 1/2 of the diced cucumbers in mixing bowl of a food processor. Pulse process to desired thickness. Check for taste and add salt and pepper. Add in remaining cucumbers and 1/4 cup fresh cilantro. Gazpacho best served when flavors allowed to meld overnight in the refrigerator.

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