Mediterranean Gazpacho Recipe

On hot summer days, there’s nothing like gazpacho to cool and vitalize you. With a variety of nourishing veggies, fruits and herbs, this Mediterranean Gazpacho recipe is almost like a refreshing liquid salad.

Mediterranean Gazpacho Recipe

chilled fresh Mediterranean gazpacho in 3 serving glasses

*use organic produce whenever possible

  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (about 6 cups)
  • 1 red onion, chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, chopped (about 1 cup)
  • 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1 clove garlic, peeled and chopped (about 1 teaspoon)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don’t have tomato juice)
  • 1/4 cup extra virgin olive oil
  • Juice of one fresh lemon
  • Optional: 1-2 Tbsp chopped fresh parsley or chopped fresh chives for garnish
  • Optional: chopped avocado or goat cheese as a finish when serving
  • Salt and freshly ground pepper, to taste

Combine the tomatoes, onion, cucumber, pepper, celery, garlic, tomato juice and olive oil in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. For a chunkier gazpacho, pulse only a few times in the blender. Add lemon juice, salt and pepper to taste.

Place in a glass container to store. Chill several hours to allow the flavors to blend and ripen.  When ready to serve, ladle into bowls and top with optional avocado, goat cheese or a drizzle of olive oil, then sprinkle with fresh chopped herbs. Enjoy!

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