Traditional Gazpacho

ThatsVegetarian's picture

Aug. 04, 2011

It is hot, steamy and humid. There doesnt seem to be relief on the way. What to do, what to do? Ah-ha! Make Gazpacho!!! No baking, easy to prepare, and so refreshing it will whisk you away.

Gazpacho is a traditional dish from Spain that spread to Portugal and Latin America. They all have their own variations with adding bread or avocados and even omitting the tomatoes. They traditionally use a mortar and pestle instead of a blender of food processor, which cause the puree to foam a bit, and a sieve for the tomatoes to get the seeds out.

It is great summer soup because it is a soup served cold and the acidity of the tomatoes add to the refreshingness of it. There is some prep work with dicing and chopping. Or you can just throw it all in the food processor until completely pureed. Your choice and it is worth it either way.

To make the soup as rich and flavorful as you can, use fresh tomatoes from your own tomato plants or gather some up at a wonderful local farmers market. Canned tomatoes can be more flavorful than many fresh ones you buy in your regular supermarket. Check out this article on tomatoes. Letting it sit longer also enhances the flavor of the soup, a minimum of 2 hours but t is still spectacular days down the road.


Red bell pepper 1 Medium , chopped
Cucumber 1 Medium , chopped
Tomatoes 5 Cup (80 tbs) , chopped finely
Red onion 1 Medium , chopped
Celery 1/2 Cup (8 tbs) , chopped
Cilantro leaves 2/3 Cup (10.67 tbs) , chopped finely
Garlic 1 Clove (5 gm) , chopped
Anaheim pepper/Jalapeno or serrano peppers 2 Teaspoon
Tomatoes 14 1/2 Ounce , diced (canned)
Tomato juice 2 Cup (32 tbs)
Avocado oil/Extra virgin olive oil 3 Teaspoon
White wine vinegar/Red wine vinegar 3 Teaspoon
Salt 1/2 Teaspoon
Pepper 1/2 Teaspoon , ground



1. Take a bowl and add in red bell pepper (orange and yellow bell peppers can be used. Avoid green bell peppersas it may add bitterness to the dish), cucumber, 1/2 of chopped tomatoes, red onion, celery, cilantro, garlic and anaheim peppers and gently mix.

2. In a food processor, add in canned diced tomatoes and puree it.

3. To this tomato puree add half of the vegetables chopped, now use the pulse function in the food processor and pulse it for 5 times for about 3 to 5 seconds each. Once done add the remaining chopped vegetable mixture and pulse it again about 5 times for 3 seconds each.

4. Transfer the pureed mixture into a bowl. (Hold the blade of the food processor from underneath in order to avoid the blade from falling out while transfering the mixture)


5. To add more flavor and a little bit more of the consistency add the remaining of the fresh chopped tomatoes and the tomato juice. And pour in the avocado oil, white wine vinegar and sprinkle with salt and freshly ground pepper.

6. Set the prepared mixture in the fridge for a minimum 2 hours and preferably overnight.


7. Garnish with cucumber slices, lime and cilantro and serve chilled.


You can use a mortar and pestle instead of the processor or a blender in order to avoid the tomato puree from foaming when blended.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 57Calories from Fat 15

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 117 mg4.88%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet