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Tomato Gazpacho

Active Time: 15-20 minutes

Serves 4-6

Tomato Gazpacho.JPG


  • 6 tomatoes, cored and cut into wedges
  • 1/2 cucumber, peeled, seeded, and chopped
  • 1 green bell pepper, stemmed, seeded, and chopped
  • 1/2-1 jalapeño, stemmed, seeded, and chopped (optional)
  • 1-2 cloves garlic, peeled and crushed
  • 1/4 to 1/2 cup water, for desired consistency (start with the lesser amount)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar OR white wine vinegar
  • fine sea salt, to taste
  • hot sauce, to serve (optional)


  1. Add all ingredients except hot sauce to a high-speed blender and blend until smooth. Taste for seasoning. If you would like a thinner soup, add more water by the tablespoon and pulse to combine.
  2. Divide soup evenly among 4-6 airtight containers and store in the refrigerator until needed for lunch. The soup will freeze well, but if planning to freeze, wait to add vinegar until after defrosting.