Summer’s Best Gazpacho

This image courtesy of Joseph DeLeo

There are different philosophies on gazpacho. Debra prefers the slightly chunky version you get using a food processor, while Geralyn likes a thick soup with finer vegetable bits (throw everything in a blender and pulse). Whichever you prefer, ladle this spicy, healthy soup into a thermos for easy toting to your favorite picnic spot. For fancier occasions, we add three or four large cooked shrimp to each serving.

Serves6 to 8



Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe CourseAppetizer, Main Course

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Raw, Soy Free, Tree Nut Free, Vegan, Vegetarian


MealDinner, Lunch

Type of DishCold Soup, Soup


  • 1 large red bell pepper, cored, seeds and ribs removed, cut into medium dice
  • 1 cucumber, peeled, trimmed, and cut into medium dice
  • 1 medium red onion, cut into medium dice
  • 2 celery stalks, split lengthwise and cut into medium dice
  • 6 fresh leaves basil, sliced
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • ½ jalapeno pepper, seeded and minced
  • 4 cups good-quality tomato juice
  • 1 tablespoon balsamic vinegar
  • 1½ teaspoons sea salt


  1. In a medium nonreactive bowl, mix all of the ingredients together. Working in batches using a blender or food processor, pulse the mixture once or twice so that it is blended but the vegetables still have texture. Taste for seasoning and adjust if necessary.

  2. Transfer to a glass bowl or plastic container and refrigerate until ready to serve.


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