Skip to main content

Summer Gazpacho

07/20/2016 11:00AM ● Published by Lana Granfors

What's Cookin'

August, 2016
By Lana Granfors
Photos by Kara Stewart
Is your garden offering an abundance of tomatoes and other fresh veggies? This is a great chilled vegetable soup made of fresh, chopped tomatoes, bell peppers and cucumbers, along with onions, garlic, olive oil, vinegar and more.

This soup is a great side dish for a cool summertime lunch with a salad or sandwich. It’s also perfect served with cold chicken and potato salad for a picnic, and makes a great presentation as an appetizer, served in individual shooter glasses.

You’ll love this and get rave reviews from your family and friends.



3 large ripe tomatoes, seeded and chopped, about 2 cups 

1 hot house (English) cucumber, about  1½ cups chopped

1 sweet red bell pepper, seeded, about ½ cup chopped 

1 green bell pepper, seeded, about ¾ cup chopped

1 small red onion, peeled, about ¹⁄³ cup chopped

3 garlic cloves, peeled and finely chopped

¹⁄³ cup red wine vinegar

2 T fresh lime juice

3 cups tomato juice, fresh or canned, plain or spicy

¼ cup olive oil

Salt and pepper

¼ cup basil, chopped and lightly packed

¼ cup parsley, large stems removed, chopped and lightly packed

Chopped method: 45 minutes

Total Time: 2 hours 45 minutes 

Blender method: 20 minutes

Total Time: 2 hours 20 minutes 

Directions - Chopped Method

STEP 1: Mix tomatoes, cucumber, bell peppers, onion, garlic, vinegar, lime juice, vegetable juice, olive oil, salt and pepper in a large bowl. Transfer half of mixture to a food processor or blender, process until smooth and return to bowl. Stir well.

STEP 2: Stir in basil and parsley; chill for at least 2 hours to let flavors develop.

STEP 3: Season with additional salt, if desired.

STEP 4: Serve chilled, in a soup cup or bowl, or ladled in the appetizer shooter glasses, with choice of garnishes:

Finely diced tomato, cucumber, bell pepper


Crème Fraiche

Juice of lime wedges

Dash of hot sauce

Directions - Blended Method

Ingredients do not need to be chopped as listed above. Instead, prepare as listed, but cut in large pieces and place into a high-speed blender or food processor and puree until smooth, or pulse for a chunkier gazpacho. Depending on size of blender or processor, this may need to be processed in several stages.     

Food+Dining, Today, In Print Summer Gazpacho

It looks like we don't have any events for this date. You can always add an event.

It looks like we don't have any events for this date. You can always add an event.

Join us this summer season for Enjoy Movies in the Park–every Friday from June to September at dusk.


Wilda's & Enjoy Magazine August Giveaway!


Check out our sister publication: Enjoy Magazine San Joaquin Valley Living


Wedding Style Guide 2018
Enjoy Magazine Facebook
Enjoy Magazine Instagram Instagram
Enjoy Magazine Twitter 
Enjoy Magazine Pinterest Enjoy Magazine

Enjoy Our Sponsors