My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.


Recipe Summary

30 mins
2 hrs
2 hrs 30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.

  • Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.

  • Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.

  • Chill until flavors combine and deepen, about 2 hours.

Cook's Note:

Do not remove the skin if using an English cucumber but do remove if using a garden cucumber.

Nutrition Facts

216 calories; protein 3.7g 7% DV; carbohydrates 18.6g 6% DV; fat 14.6g 22% DV; cholesterolmg; sodium 571.5mg 23% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
SO DELICIOUS! I added one ear of fresh corn kernels and followed the recipe entirely as written Am now anxiously awaiting it cooling in fridge Thankyou Read More