Simple Gazpacho

When my Mom called me in a panic over the number of tomatoes ripening on the vine in her yard, I knew it would be a perfect time to make gazpacho.


I have a tried and true recipe from Cooking Light that I usually make several times a summer:

3 large ripe tomatoes, quartered and roughly seeded (about 1 1/2 pounds)
2 C chopped cucumber
1 C chopped green pepper
1 C chopped Vidalia onion
1 garlic clove, minced
2 Tbsp red wine vinegar
2 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 cup water

Blend everything except the water in a blender or food processor. 
(This is a lot of veggies. You may need to add/blend a few ingredients at a time to avoid exceeding the capacity of your blender!)


Add water, blend again, and transfer to container(s) to chill.

To serve, garnish with fresh salsa, diced avocado, and/or fresh croutons.

(I think the green peppers and skin from the English cucumbers I used muted the color.)

 Do you have a great gazpacho recipe?

Is your gazpacho usually red?







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4 Responses to Simple Gazpacho

  1. I've usually seen Red gazpacho! But, with all those fresh ingredients, I bet this is even better! Thanks for sharing.

  2. I've never made gazpacho before! I just can't get behind a cold veggie soup. I should's probably super tasty.

  3. Miz says:

    Im so so so not a fan
    the husband is.
    Im a fan of the husband so…..I MAKE IT 🙂

  4. Yum Yucky says:

    sheesh, that looks so dang good. my stomach are now whining for gazpachooos.

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