“A perfect summer dish. In a chilled bowl with a wedge of lemon on the side, Gazpacho is very classy looking. I learned this recipe in 7th grade when a woman from Spain visited our class during "International Week". She made it in front of us and it took about 10 minutes. About 8 years later, I remembered the recipe on a really hot day, and I've *never* had any leftovers regardless of how many batches I make.”

Ingredients Nutrition

  • 6 -8 tomatoes, chopped (Roma or plum are best Don't lose the juice!)
  • 12 large white onion, chopped finely (red is a nice alternative)
  • 12 large white onion, chopped in 1/4 inch chunks
  • 2 small cucumbers or 1 large cucumber, chopped
  • salt (preferably sea salt)
  • fresh ground black pepper
  • virgin olive oil
  • 1 lemon, juice of
  • chopped basil or cilantro (preferably fresh)
  • 2 cloves garlic (or a tablespoon of diced garlic from a jar)


  1. Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
  2. Add the vegetables, then the seasonings.
  3. I start w/ a little add more after I've mixed it all up.
  4. Use the"chop" or"grate" function until the gazpacho is soupy but still has some good sized chunks.
  5. Taste and then add more salt, pepper, oil or basil to your preference.
  6. I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.

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