This gazpacho was a diversion from our normal recipe, but was still quite tasty. Here’s what went in it:

  • 2 large heirloom tomatoes, strained to remove seeds
  • 1/2 container of grape tomatoes
  • 3 small cucumbers, seeds removed
  • 1/4 of a green bell pepper
  • 1/4 of a red bell pepper
  • 1/3 cup roasted red peppers from a jar/can or roasted tomatoes
  • juice from 1/2 a lime
  • 1/2t cumin
  • 1/2t black pepper
  • 1/4t cayenne
  • Salt to taste
  • 1t Worcestershire
  • 1/2 tbsp balsamic vinegar (the good stuff)
  • 1 cup frozen corn
  • 1 can chickpeas

Add everything except corn and chickpeas to blender/food processor/emulsion blender and pulverize! Give your machinery a head start, of course, by chopping the veggies into rough cubes. Once you have your spices and salt to the desired levels, stir the corn and peas in. Let cool in refrigerator for a few hours.

There are three ingredients that we didn’t have on hand but I always try to put in gazpacho: roasted red peppers, chipotle chilis in adobo sauce, and cilantro. These three have so much incredible flavor, they really make the dish, so go for it if you got ’em!

{ 10 comments… read them below or add one }

1 Farmer John July 1, 2009 at 8:21 pm

Yum….I’m putting together a web on tomatoes…may I use you recipe there?


2 Kath July 1, 2009 at 8:38 pm

Farmer John,

Of course!! Please just credit




3 Katie Lane July 29, 2009 at 12:42 pm

I’m gonna make this today! Was wondering how many it serves?


4 Kath July 29, 2009 at 12:44 pm

I actually don’t remember, but it was a pretty big batch. Maybe 6 bowls?



5 Maria February 22, 2010 at 10:59 am

As a Spanish, I have to say that this is not how usually gazpacho goes, but it looks good! it looks like a mix between mexican salsa and Spanish gazpacho..
In the summer I always have a big pot of gazpacho in my fridge, so every night we have a cup, and is like a drinkable salad!
great blog

P.S. if you want the recipe, just let me know


6 Tracy April 30, 2010 at 8:23 pm

Maria – please!! would love the recipe! Best gazpacho I ever had was in the cafeteria at the Prado. (Maybe it was because I FINALLY GOT THERE and then got hungry….but still!). Thanks!!



7 lynn June 13, 2010 at 2:41 am

Yes, Please! I’d like to try both your recipes! Thanks….


8 Gracia June 16, 2010 at 2:53 am

Another Spaniard here, my recipe is a bit simplistic but it’s super easy, fast and tastes amazing!

1 can of pureed tomatoes
1/2 cucumber, peeled
1/8 onion
1/2 garlic clove
1 strip green pepper

Puree it all, season with salt, pepper, olive oil and vinegar. Add tons of ice cubes and serve. Yum!

NOTE: Gazpacho, as many other recipes all over the world, is made differently in each family. There are as many gazpacho recipes here in Spain as there are homes. It usually has bread in it, but I omit it so it’s lighter.


9 Ana787 November 15, 2010 at 1:25 pm

I always like to add chopped cucumbers to the gazpacho before serving.
Its delicious!


10 Mindy July 21, 2011 at 2:05 pm

How do you strain the tomatoes?


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