by | Jul 5, 2021 | Soups and Salads, Recipes, Side Dishes


Georgia Saler, RDN
"I am refreshed."
Prep Time 15 mins
Cook Time 15 mins
Course Appetizer, Soup
Servings 4 People


  • Blender (or food processor)
  • Cutting board
  • Knife
  • measuring cups and spoons
  • Large serving bowl
  • Ladle


  • 2 1/4 lbs ripe tomatoes, peeled, seeded and quartered. all juices reserved
  • 1 cup roughly chopped green bell peppers
  • 1 medium cucumber peeled and roughly chopped
  • 1/2 medium sweet onion
  • 1 garlic clove (minced)
  • 3 TBSP extra virgin olive oil
  • 4 TSP red wine vinegar
  • Salt & Pepper to taste


  • Prepare vegetables by peeling and chopping as needed
  • Working in batches as needed, in food processor or blender puree the tomatoes, green bell pepper, cucumber, onion, and garlic until silky smooth.
  • Add olive oil and puree again until smooth.
  • Add vinegar, season with salt
  • Stir in cold water until you find your desired consistency (about 1 cup)
  • Pour the gazpacho into serving bowl and chill in refridgerator for several hours.


Before serving: whisk the gazpacho. Taste for seasoning and adjust as needed. Ladle and pour into bowls. 
If desired top with croutons, chopped hard-boiled eggs, finely chopped pepper, onions, and cucumbers. 
Keyword cold, soup


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