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Gazpacho Recipe

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The Best Gazpacho
From Saved by Soup (Canada, UK), by Judith Barrett and Melanie Acevedo.

I have been preparing this gazpacho for as long as I have been cooking. Really ripe tomatoes are essential to this soup. I have prepared it with both green and red bell peppers, and I usually prefer the red because the color of the finished soup is brighter, but the flavor is not much different so you can use whatever is convenient. You can also add more garlic if you like; I find a small clove provides a subtle but good taste. You can add garnishes to this soup to make it more substantial: chopped cucumber, chopped onion, or croutons.


3 medium-size ripe tomatoes (about 2 pounds), seeded and cut into chunks
1 large cucumber, peeled, cut in half lengthwise, seeded, and cut into 1-inch pieces
1 medium-size red bell pepper, seeded and cut into 1-inch pieces
1 scallion, white and green parts, cut into 1-inch pieces
1 small clove garlic
1 Tbsp red wine vinegar
1/2 cup tomato juice
freshly ground black pepper


Combine the tomatoes, cucumber, bell pepper, scallion, and garlic in a food processor or blender and process until smooth. Add the vinegar and tomato juice and continue processing until thoroughly combined with the vegetable puree. Transfer the soup to a bowl and season with salt and pepper to taste. Refrigerate until thoroughly chilled. Check the seasonings before serving. Serve in chilled bowls.

Yield: Makes 6 servings

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