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
*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 or lemon-flavored olive oil
- Juice of one fresh lemon (if not using lemon flavored olive oil)
- 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!
AFFILIATE DISCLOSURE: This page contains an affiliate link. Should you purchase products after clicking on it, we may earn commissions. Such commissions help fund the continued operation of this web site. We only recommend products Dr. Sinatra, himself, recommended, used and /or sold.