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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


Combine the tomatoes, pepper, 75% of the cucumber, 75% of the shallot, garlic and vinegar in a blender. Blend at high speed until smooth, about 3 minutes.


With the motor running, add the olive oil and salt. Blend for another 30 seconds.


Pour the mixture through a strainer, using a large spoon to push all of the liquid through, while discarding the solids. Transfer the liquids to a large pitcher and chill in the fridge for 6 hours, or overnight.


In a small bowl combine the remaining cucumber, shallot, cherry tomatoes and basil leaves. Mix with a few drops of olive oil and a sprinkle of salt. Chill and serve as a garnish on the soup. Enjoy!


Calories: 53
Fat: 4g
Carbohydrates: 5g
Sodium: 473mg
Fiber: 1g
Protein: 1g
Sugar: 3g

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