Classic Chilled Gazpacho

This recipe is a great way to enjoy a blend of fresh veggies in a cool and refreshing chilled soup.

Preparation Time:  30 minutes (of washing and chopping)

Make/Chill (No Cooking Involved) Time:  10 minutes (3-4 hour minimum in the fridge to chill but best overnight)

Yields:  2 qts



  • 2 cups diced tomatoes
    • We include both the peel and the seeds as they are rich in nutrients; together, they are high in fiber and contain a large percentage of the antioxidants such as lycopene, Vitamin C, calcium, copper, manganese, zinc, and selenium, found in tomatoes.
  • 2 cups diced whole cucumbers.
    • Like tomatoes, we include the peel and seeds in our gazpacho as they are the most nutrient rich parts of a cucumber containing antioxidants, phytonutrients, fiber, beta-carotene, and calcium.
  • 1/2 cup each diced red and green bell pepper, without seeds or white internal membrane.
  • 1/2 cup diced onion or scallion.
  • 1 – 3 tsp of minced garlic.
    • We love garlic so we use 3 tsp but you can choose to use less or none at all.
  • 1/4 cup extra virgin olive oil.
  • 1/4 cup balsamic vinegar (you can use other kinds of vinegar if you have a favorite).
  • 2 cups iced water (with ice cubes).
  • Kosher salt to taste.
  • Black pepper to taste.
  • Optional herbs and ingredients:  1 tbsp of parsley or basil; 1 tbsp lemon juice, pinch (or two) cayenne pepper.
  • Optional garnish:  a drizzle of olive oil, minced fresh herbs, or croutons.

Note:  This is a classic gazpacho, but have fun experimenting by adding some of your favorite salad or cooking greens, such as spinach, arugula, kale, or other veggies.


  • Wash and dice the tomatoes, cucumber, and bell peppers; set aside.
  • Peel and dice the onion and garlic; set aside.
  • Wash and chop any of the optional herbs you decide to use; set aside.

Make/Chill (No Cooking Involved):

Note:  For a chunky gazpacho use a food processor.  If you want a soup that is more creamy use a high-speed blender instead.

Note:  Depending on the size of your food processor or blender, you may have to do this next step in two or three batches.

  • Place one-half of all the ingredients in a food processor or blender, process to your desired consistency, pour the processed gazpacho into a 1/2 to 1 gallon container, repeat, then pour into the container with the previously processed gazpacho.
  • Check for seasoning and consistency:
    • Kosher salt and black pepper to taste.
    • If the gazpacho is too thick add some organic tomato juice or water.
  • Cover and place in the fridge to chill for at least 3 to 4 hours or best overnight.
  • Serve chilled!
    • Garnish with olive oil, fresh herbs, or croutons.



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