Fresh Tomato Gazpacho Recipe

  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: Serves 6 to 8
Ratings (5)

Gazpacho is a great warm weather soup! This gazpacho recipe is fairly traditional and really shows off the vine-ripened goodness of tomatoes. You can make this gazpacho as mild or spicy as you like by adjusting the amount of hot peppers.

What You'll Need

  • 6 large ripe red tomatoes (cored)
  • 1 cup tomato juice
  • 2 tablespoons extra virgin olive oil
  • 1 small sweet onion (diced)
  • 2 garlic cloves (finely minced)
  • 1 large bell pepper (seeded, diced; red, orange or yellow)
  • 1 jalapeno pepper (seeded and finely minced)
  • 1 English cucumber (diced)
  • 1/2 lemon, juiced
  • 2 tablespoons rice vinegar
  • Dash salt (or to taste)
  • Dash freshly ground black pepper (or to taste)
  • 1/4 bunch cilantro (chopped)

How to Make It

1. Bring a pot of water to a boil. Cut a small X on the bottom of each tomato with a sharp knife, and add to the boiling water for just 20 seconds. Carefully remove with a strainer or slotted spoon, and put in a bowl of ice-cold water. When cool peel off the skin, cut in half and squeeze out the seeds.

2. Add the tomato halves to a blender, with the tomato juice, and olive oil. Pulse on and off, until the tomatoes are pureed.

Add a little water if needed to thin. Pour into a large glass bowl, or other glass serving container. Add the rest of the ingredients, stir well, cover, and let sit in fridge for 1 hour to develop flavors.

3. Ladle into chilled bowls and serve with cilantro. Top with extra pieces of the vegetables to garnish, if desired.

TIP: For a colorful presentation, dice some extra vegetables to top this delicious cold soup before serving