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Prep time 10 min
Cook time 6 hr
Total time 6 hr 10 min

Prep time 10 min
Cook time 6 hr
Total time 6 hr 10 min


Gazpacho is more like a beverage than a soup, especially this smooth version. Think V8 but homemade and even more flavorful. It’s quite refreshing when enjoyed chilled on a hot summer afternoon, and is a wonderful way to enjoy garden fresh tomatoes.

The minced cucumber, tomato and shallot garnish is optional. I like adding it for some crunch and extra flavor, but you could certainly serve your gazpacho with a simple salt and pepper topping instead. Another variation is to add a few ice cubes right before serving, for the coldest and most refreshing gazpacho experience. Enjoy! 

Serves 8

2 pounds red ripe tomatoes, cored and chopped

1 Anaheim pepper, seeded and chopped

1 English cucumber, peeled, seeded and chopped (divided)

1 shallot, minced (divided)

1 teaspoon minced garlic

2 teaspoons white wine vinegar

2 tablespoons olive oil

2 teaspoons sea salt

½ cup cherry tomatoes, seeded and diced

5 basil leaves, chopped


Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —

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