Easy Gazpacho

Easy Gazpacho

In the summertime when it’s hot and tomatoes are in season, Gazpacho makes a delicious and refreshing meal. It’s a particularly nice choice on those sweltering summer days because it doesn’t require an oven, barbecue or any heat whatsoever. It only takes some time upfront chopping and prepping the vegetables, but after that, it comes together quickly. 

If you’re unfamiliar with gazpacho, it’s a chilled tomato soup from Spain. Authentic gazpacho is often served as a tapa and has a smoother texture. However, with so many delicious vegetables in season right now, our version is chunky and a bit heartier, perfect for lunch or dinner.


1lb vine-ripened tomatoes, cored, seeded and chopped

2 ½ cups tomato juice

1 cup cucumber, chopped

½ cup bell pepper, chopped (red or green is fine, we used red)

½ cup red onion, chopped

1 jalapeno, minced

1 clove garlic, minced

1 lime, juiced

¼ cup extra virgin olive oil

2 teaspoons balsamic vinegar

Splash of sherry vinegar

2 teaspoons Worcestershire sauce (omit to make vegetarian or vegan)

½ teaspoon ground cumin

1 teaspoon Kosher salt

¼ teaspoon ground pepper

(optional) dash of hot sauce

Fresh basil, chiffonade


  1. In a large mixing bowl, add tomatoes, tomato sauce, cucumber, red bell pepper, red onion, jalapeno, garlic, lime juice, olive oil, balsamic vinegar, sherry vinegar, Worcestershire, cumin, salt and pepper. Stir to combine.
  2. Transfer 1 ½ cups of the mixture to a blender and puree.
  3. Add the puree back to the mixing bowl and stir to combine. At this point, taste the gazpacho and add salt, pepper and hot sauce to taste. 
  4. Cover and chill for at least 2 hours and up to overnight. Serve in chilled bowls and top with chiffonade of basil.