Gazpacho - A Family Feast


  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6-8 servings


The flavors of the gazpacho will develop the longer it sits, so allowing it to chill for a few hours before serving will really intensify the flavors of this terrific soup.


  • 1 hothouse cucumber, halved lengthwise and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 small red onion
  • 3 garlic cloves, minced very fine or pushed through a garlic press
  • 3 cups tomato juice
  • ¼ cup white wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Sour cream, for garnish (optional)


  1. Cut the cucumber, peppers, tomatoes and onion into 1-inch cubes.
  2. In a food processor, pulse the cucumber until coarsely chopped. (Do not over-process – you want some texture from the vegetables in your finished gazpacho.) Pour the chopped cucumber into a very large bowl.
  3. Repeat this process for each vegetable – separately chopping the peppers until coarse, then the tomatoes, then the onion – and pour each processed vegetable into the same large bowl.
  4. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well.
  5. Take about 3 cups of the mixture and pour it back into the food processor. Process until pureed. Pour the pureed mixture back into the bowl and mix again. Note: This step is optional – you can leave your gazpacho chunky if you like. We prefer ours slightly more pureed – but not completely processed.
  6. Chill in the refrigerator for a few hours before serving.
  7. When ready to serve, spoon into a soup bowl and add a dollop of sour cream for garnish (optional).