Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the Southern Spanish region of Andalusia. This gazpacho is best served as a healthy lunch, in shot glasses as an hors d'oeuvres, or as the perfect pre-BBQ appetizer.

  • Serves: 2
  • Cook Time: 20 minutes
  • Ready-in: 20 minutes
  • 1.5 cup Peeled and Chopped Heirloom Tomatoes
  • 1 cup Chopped Sweet Peppers
  • 1 cup Chopped Red Onions
  • 1.25 cup Chopped English Cucumber
  • 1.5 teaspoon Chopped Garlic
  • 1.5 teaspoon Kosher Salt
  • 0.25 teaspoon Cayenne
  • 0.25 cup Tomato Paste
  • 1 tablespoon White Wine Vinegar
  • 0.25 cup Extra Virgin Olive Oil
  • 1 tablespoon Fresh Lemon Juice
  • 1 Sprig of Thyme
  • 3 cup Tomato Juice
  1. In a large bowl, mix together the heirloom tomatoes, mixed sweet peppers, red onions, English cucumber, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil, lemon juice, tomato juice and thyme. Cover and refrigerate overnight.
  2. The next day, remove the thyme and blend the soup in a blender until it is smooth; you will have about 1½ quarts of soup. For a smoother texture, strain the soup; this will yield slightly less than 1 quart.