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I’ve made about 3 gallons of this lovely, cold, tangy, healthy tomato lusciousness over the last few days and it’s almost gone. We are all completely in love with it. The key to truly amazing gazpacho is to use the freshest, organic vegetables and herbs possible. We get ours from our garden and nearby farm stands and farmer’s markets.

You can substitute parsley for the cilantro, green bell pepper for the banana pepper, red wine vinegar for the balsamic, and omit the serrano pepper and cayenne if you don’t enjoy spicy. This, in my opinion, is the last word on gazpacho. I’ve been making this soup for years, and I’ve never tried a better version.

PS…don’t omit the salt, citrus or sugar…they are all needed to create the perfect balance of flavor and acidity.

Hope you love this as much as we do 😉

~ yield: 2 and 1/2 to 3 quarts ~

2 to 3 lb. fresh, juicy, tomatoes

1/2 cup extra virgin olive oil

2 Tablespoons balsamic vinegar

2 large banana peppers (fresh, not pickled)

1 Serrano pepper OR 1 Tablespoon Sriracha hot sauce

2 large garlic cloves

juice of one large, juicy lemon

juice of one lime

1 large English or Armenian cucumber (long hard type)

6 large scallions + green tops, chopped

1 Tablespoon sugar

2 to 3 teaspoons sea salt

2 teaspoons freshly ground black pepper

1 teaspoon cumin

1/2 teaspoon cayenne pepper

3 to 4 cups cold tomato juice (if you use canned, get the organic stuff like “Knudsen’s“)

1 Tablespoon finely chopped cilantro and/or parsley

Chop one pound of the tomatoes, 1/2 of the cucumber,  and one of the banana peppers, into little 1/4 inch chunks and place them in a large mixing bowl.

Take the other pound of tomatoes, the other 1/2 cucumber, and the other banana pepper, and cut them into big chunks. Place the chunks in the bowl of a food processor along with the olive oil, balsamic vinegar, Serrano pepper, garlic cloves, citrus juices, scallions, sugar, salt, pepper, cumin, and cayenne. Pulse until chunky-smooth and uniform.

Pour the contents of the food processor into the large bowl. Stir to combine with the veggie chunks in the bowl.

Add the tomato juice, cilantro and/or parsley. Stir to combine.

Transfer the gazpacho to a glass container with a tight fitting lid. (I use canning jars, or a big pickle jar.)

Chill for at least 4 hours prior to serving.

We love this gorgeous, cold, vegan delicacy! Perfect on a hot summer day!



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  10 comments for “gazpacho

  1. Ruth Cobb
    August 28, 2013 at 12:08 pm

    I love this recipe. It looks and sounds wonderful. I’ve made two batches this summer and I am almost the only one to eat it. I’ve sort of combined the elements of several different recipes. I even tried fennel this year instead of celery and liked it. Foodnetwork or Cooking Channel had a recipe for a slightly cooked one from Michael Chiarelli and I liked sauting the onion, peppers, etc. Thank you for this recipe and I hope to try it before summer is over.

    • Melissa
      August 28, 2013 at 4:04 pm

      Hi Ruth! So happy you like the recipe. It’s my favorite, and pretty simple to whip up 😉 XO

  2. August 28, 2013 at 4:16 pm

    Oooohhhhhhhhhhhhh, Meeweesah!! This sounds vunnnnderful! I have a bag of cukes and ‘maters! May just whip some up! xo

    • Melissa
      August 28, 2013 at 10:11 pm

      Alweeeeeeeee! wuvs yous!!!! thanks and Enjoy! 🙂

  3. Sandra
    August 29, 2013 at 11:16 am

    May I ask what kind of tomato juice you use, please?

    • Melissa
      August 29, 2013 at 1:25 pm

      Hi there, Sandra! 🙂 As indicated in the recipe… I use Knudsen’s organic tomato juice. If you click on the link it will bring you to a page with a photo of the juice + nutrition information. Hope this helps! thanks for stopping by. xo

  4. Jaqie
    August 31, 2013 at 5:48 pm

    I made this a couple days ago and now I’m about to make it again! I absolutely love it!! And I definitely don’t feel bad going for seconds hahaha

    • Melissa
      August 31, 2013 at 8:19 pm

      YAY! I’m so happy you like it, Jaqie! thanks for stopping by to let me know and to leave a comment! enjoy 🙂 xo ~M

  5. Zoe
    March 26, 2014 at 8:10 am

    Melissa, can you freeze this?

    • Melissa
      March 26, 2014 at 2:43 pm

      Hi Zoe,
      I wouldn’t. Gazpacho is best very very fresh. Just make what you and your family/friends will eat within 2 or 3 days. 🙂

      Enjoy! XO

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