Gazpacho Recipe!

Gazpacho Recipe!

April 21, 2018

Makes approximately 8 cups. Gazpacho originally comes from the Andalusian region of southern Spain and has been interpreted in many forms. Served chilled, it’s a perfect summer recipe to showcase the wonderful flavor of heirloom tomatoes. Low in fat and high in flavour this summer soup of full of vitamins A and C.


  • 6 ripe, medium tomatoes, cored and coarsely chopped
  • 2 cloves of garlic, crushed
  • 2 medium cucumbers, peeled
  • 1 medium red onion
  • 1 large green bell pepper
  • 2 cups bottled tomato juice
  • 1⁄2 cup fresh lemon or lime juice
  • 2 Tbs. extra-virgin olive oil
  • 1⁄4 tsp. cayenne pepper
  • 3⁄4 tsp. salt
  • 2 Tbs .chopped Italian parsley
  • 2 Tbs. chopped fresh cilantro
  • Croutons for garnish (optional)


  1. In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth.
  2. Strain purée through sieve into large glass or plastic bowl.
  3. Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper.
  4. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed.
  5. Strain purée through sieve into the bowl.
  6. In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt.
  7. Process until smooth and strain into bowl. Stir in parsley and cilantro.
  8. Cover and refrigerate at least 4 hours or until thoroughly chilled.
  9. Serve with croutons

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