This popular cold soup tastes the best in the summer when garden-fresh vegetables are plentiful. It can be spicy, tangy, or mild depending on how you portion the ingredients and served pureed Spanish style or chunky Californian style.

STEP ONE – Preparations

  1. Get out a large bowl and a food processor.

STEP TWO – Make the Base


4 cups fresh or canned chopped San Marzano tomatoes
2 chopped Persian mini cucumbers
½ chopped red bell pepper
¼ small peeled and minced onion
1 peeled and minced garlic clove
⅔ cup tomato juice
2 tablespoons red wine vinegar


  1. For California-style gazpacho, chop the tomatoes, cucumbers, pepper, and onion into small, uniform pieces and place in the large bowl. Add the garlic, tomato juice, and vinegar.
  2. For Spanish-style gazpacho, blend the vegetables in the food processor with the tomato juice and vinegar until smooth. Pour into the large bowl.

STEP THREE – Finish the Soup


2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1 teaspoon fine sea salt
1 teaspoon ground pepper


  1. Add the oil, lemon juice, hot sauce, salt, and pepper to the base of the soup and stir well.
  2. Cover with plastic wrap and refrigerate for at 1 hour before serving.

Recommended Serving Size: 2 cups soup

Exchanges: 2 veg, 2 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

8 thoughts on “Gazpacho

  1. It is so hot and humid in the Northeast this summer. While the humans are sweltering, the vegetable gardens are thriving. If you can beat the chipmunks to the tomatoes, cucumbers, basil and peppers, you’ll have the foundation right in your backyard for this cooling soup.

    Liked by 2 people

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