Gorgeous Gazpacho



Nothing says summer more than an icy bowl of Gazpacho.

There seem to be two schools of preparation–pureed or not. I am declaring myself the third school–in between. I puree part and then leave some chunky.

If you want to try this recipe, then do read on.


  • 2-3 lbs of good tomatoes (do try to get fresh ones from a farmer’s market or homegrown
  • Approx 2 c of tomato juice
  • 3-4 cloves garlic, peeled
  • 2 six-inch long cucumbers, homegrown if possible (if regular store-bought, peel)
  • 2-3 jalapeños, or other hot chiles (revise number depending on heat you want)
  • Approx 1 c beef or chicken stock
  • 1/2 c fresh basil
  • 1/4 c good quality EVOO
  • 1/3 c roasted red pepper
  • 1/3 c chopped red onion
  • 3 slices of bread (good sourdough if possible)
  • 1 tsp cumin, salt, and pepperI
  • 1/3 c sour cream or heavy cream
  • 1/4 c red wine vinegar


  1. Scald the tomatoes and remove the skin, remove seeds and dice into small dice.
  2. Add the garlic, one cucumber, the chiles and red onion to a food processor or blender and puree.
  3. Add to the tomatoes.
  4. Dice the other cucumber, removing the seeds if you wish first.
  5. Chop the basil and add along with the roasted red pepper.
  6. Place the bread in the blender with the tomato juice and puree. Add to the tomato mixture
  7. Add the oil, vinegar and spices. Mix well.
  8. Add as much of the stock as desired to get the consistency you wish. Taste and adjust seasonings.
  9. Add the sour cream or cream and mix.
  10. Refrigerate for several hours to chill well.

Serves: 8 at least

NOTE: you can puree it all if you wish, or none of it.




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