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by Nancy Newcomer

Gazpacho ~ by my friend,  Chef Christopher Miller,

aka the Galley Gourmet, SB

This cold refreshing soup has always been one of my personal favorites, (so much so that I named my first dog Gazpacho, AKA Gus ) it is just perfect for the upcoming summer season. Gazpacho typically contains only raw uncooked vegetables and herbs, thus providing all of the flavors and nutrients of its ingredients. I visited Tri-County Produce in Santa Barbara and found all of the fresh organic vegetables I needed to make this delicious dish.


6-8 Ripe tomatoes  Peeled, De-seeded, and diced/yields about 2 cups
2 large Cucumbers  Peeled, De-seeded, and diced/yields about 2 cups
2 Green Bell Peppers  Seeds and veins removed/yields about 1 cup
1 Red Spanish Onion  Diced /yields about 1 cup
3 Scallions   Chopped, white parts only. Save green parts for garnish.
4 Cloves Garlic  Chopped
½ cup Parsley   Chopped
¼ cup Basil    Chopped
1 Tbs. Tarragon  Chopped
2-3 cups Tomato Juice
¼ cup Lemon Juice
1/8 cup Red Wine Vinegar
Sea Salt and Cracked Black Pepper to taste


Wash and dry all of your vegetables.

Combine all chopped vegetables and herbs in a large mixing bowl and add salt, pepper, and about half of your olive oil.

Toss this all well.

Place 2/3 of the vegetable mix in a food processor add ½ of the tomato juice and puree until well blended.

Return the puree to the vegetables remaining in the bowl.

Add lemon juice, red wine vinegar, the remaining tomato juice and olive oil and mix well.

Refrigerate for 2-12 hrs and serve well chilled.

You can garnish your Gazpacho with anything from Avocados to Mangos to Pine Nuts. Personally, I prefer the traditional garnish of a big toasty garlic crouton on mine. Most anything you have on hand will probably work out just fine. Let your imagination run wild here.

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