Ultimate Gazpacho

Ultimate Gazpacho

gazpacho tomato vegetarian raw


  • 4 large red tomatoes
  • 1 small yellow onion, cut 1″ chunks
  • 1 small cucumber, peeled and seeded
  • 1 medium red bell pepper, cored and seeded
  • ¼ cup fresh basil leaves
  • 1 large garlic clove, peeled
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ¾ teaspoon fine sea salt
  • Freshly ground black pepper


  1. Place veggies in your blender bowl.
  2. Cut the tomatoes into 1″ chunks.
  3. Add all of the tomato chunks to the blender
  4. Add all of the onion chunks to the blender.
  5. Add all of the cucumber chunks to the blender.
  6. Add all of the pepper chunks to the blender.
  7. To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper.
  8. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.
  9. Chill the soup for at least 2 hours, or up to 24 hours.
  10. Before serving, taste, and add additional salt and black pepper.
  11. To serve, divide the soup into small bowls or cups.
  12. Top with reserved cucumber,  bell pepper, or a few torn basil leaves and lightly sprinkle of pepper.
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