Perfect Gazpacho With All The Trimmings, photo by Jennifer RicePhoto by Jennifer Rice

Perfect Gazpacho With All The Trimmings

Cuisine: Spanish
Servings: 6-8 servings
A Perfect Summer Soup

What better way to get into summer than with a yummy, cold gazpacho! You cannot get a healthier meal than this. Served with chopped sides of red peppers, cucumber and egg, it's the perfect light lunch.

I know that there are tons of gazpacho recipes out there but this one is totally my favorite: it is based on authentic Andalusian gazpacho.

One thing that definitely helps is using a really good olive oil; this absolutely makes a difference to the finished product.

There are so many ways to make this gazpacho into your own unique recipe. I always add extra cucumber in mine and a ton of lime. Play around with the recipe until you find your own perfect gazpacho; in the meantime, enjoy this version.


  • Gazpacho
  • 2 pounds tomatoes chopped into quarters
  • 2 garlic cloves peeled
  • 1 red onion chopped in 4 pieces
  • 1 medium sweet green pepper deseeded and roughly chopped
  • 1 large cucumber peeled
  • 3 tablespoons red wine vinager
  • 1/2 teaspoon salt
  • 1 cup virgin olive oil
  • 1 pinch cumin
  • 1 red pepper deseeded and roughly chopped
  • sides
  • 3 2 hard-boiled eggs chopped
  • 1/2 red pepper diced
  • 1/2 cucumber deseeded and diced


  1. Put all ingredients in a food processor. Blast on the highest setting until smooth.
  2. Serve with sides of diced cucumber, egg and red peppersServe with sides of diced cucumber, egg and red peppers

Chef Notes

If you prefer a creamier gazpacho, soak a piece of bread in water and squeeze until all water is out, then place it in with the other ingredients during the blending process .

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