Gazpacho, for all your summer tomatoes!

Summer gardens are bursting with Tomatoes!  This Gazpacho recipe will satisfy your family’s appetite on a warm summer evening!



  •  About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
  • 1 bell pepper cored, seeded and roughly cut into chunks
  • 1 cucumber peeled and roughly cut into chunks
  • 1 small red onion peeled and roughly cut into chunks
  • 1 clove garlic
  • 2 teaspoons sherry vinegar, more to taste
  •  Salt
  • ½ cup extra-virgin olive oil, more to taste, plus more for drizzling


Combine tomatoes, pepper, cucumber, onion and garlic in a blender.  Blend at high speed until very smooth (about 2 minutes)

Keep the blender on and add vinegar and 1 1/2 teaspoons of salt.  Drizzle in the olive oil slowly.  The soup will emulsify.  Drizzle in more olive oil if it seems too watery.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula. Throw away the solids and transfer soup to a large bowl (preferably glass) and chill until very cold, at least 6 hours or overnight.

Just before serving, adjust the seasonings with salt and vinegar.

If soup is too thick, add a little ice water.

Serve in glasses, over ice if desired.


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