Gazpacho Recipe


5-6 large ripe garden tomatoes

1 large, peeled and seeded cucumber

1 bunch green onions

1 green bell pepper, seeded

1 red bell pepper, seeded

1 jalapeno

1 bunch cilantro (or to taste)

5 cloves minced garlic

3 tbsp sherry vinegar

2 tbsp olive oil

1 tsp coarse sea salt

1 tsp ground cumin

juice of 1 lime (or to taste)

sour cream

1 avocado, chopped



Cut each tomato into six to eight large chunks.  Cut remaining vegetables into large chunks (except avocado).  Place all veggies in large bowl of food processor; add vinegar, olive oil, salt, cumin and lime juice.  Pulse food processor until all veggies are blended, but not smooth (it's up to you how smooth you want it).  Adjust salt to taste.  Transfer to large pitcher lid and let mixture rest in refrigerator for at least an hour or overnight.  Flavors develop with time and juices will increase.


To serve:

Stir mixture well.  Spoon soup into serving bowls; top with a dollop of sour cream and several pieces of chopped avocado.  Enjoy!


Yield:  Four to six servings.

More Stories

Don't Miss

Latest News