Laurie B’s Gazpacho, Redefined #GazpachoFromTheGarden

I just knew I had a recipe for gazpacho, and I found a post from 2010. I have to admit I took out a few ingredients in favor of ingredients from my garden. Took out the flavored tomato juice in favor of more tomatoes, took out a spicy Mexican sauce in favor of a finely diced pepper. My soup called for a jalapeno, however there are milder peppers you can substitute, for instance an Italian pepper called cubanelle. Always deseed and add to taste.


5 pounds garden fresh tomatoes, cored, peeled and deseeded, divided
3 green onions, finely chopped or ¼ cup
1-2 cups English cucumber, peeled, deseeded and chopped in ¼ inch pieces, depends on how much you want
1 orange or yellow bell pepper, chopped in ¼ inch pieces
1/4 cup packed cilantro, washed, destemmed, chopped
1 large shallot, finely chopped
1 large garlic clove, minced
1/4 cup lime juice
½ teaspoon lime zest
1/3 cup olive oil
2 tablespoons red wine vinegar
¼ teaspoon finely chopped jalapeno


Do you know the easiest way to peel tomatoes? For recipes, you want them as fresh as possible, so don’t take the easy way out and freeze them. Also, bear in mind that removing as many seeds as possible is the way to go, too. Those seeds can change the flavor of a dish and are also difficult to digest. I must admit I blanch my tomatoes longer than 10 seconds. I keep an eye on them and once the skin begins to lift, I pull the toms from the boiling water. Here is a video to help you out: how to peel and deseed a tomato from the CIA

So, take those tomatoes and add them in two batches in a food processor. Pulse until two to three times quickly. You want these tomatoes very lumpy. Place in large bowl.

Add the chopped green onions, cucumbers, bell pepper, cilantro, garlic, shallot and mix well. Add the lime juice and zest, mix well. Now for the other tomatoes! Put those in two batches in your food processor, and this time make juice with NO lumps. Add to that large bowl, and then add the olive oil and red wine vinegar. Add the jalapeno and stir well.

Refrigerate overnight and taste. What does your batch need? I would suggest more cilantro and lime juice before any other ingredients. Only add more spicy pepper if you like it hot.

Bon Appétit!

#gazpacho #gardenveggies #summersoup #tinyhousekitchen

2 thoughts on “Laurie B’s Gazpacho, Redefined #GazpachoFromTheGarden

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  1. It looks nice… but it’s not gazpacho. Gazpacho (a cold veg soup made in Spain) is made with lots of tomatoes (about a couple of kilos), one green pepper, one cucumber, one garlic clove, half an onion, a bit of vinegar and a bit of olive oil. Put the whole thing in a blender and serve. Definitely not served with tortilla chips, no cilandro, nothing like that.


    1. Of course, but there are many versions, right? FIrst of all, I can’t eat green bell peppers, so I simply use another one for color. Half an onion would make it into salsa and too much for those who are sensitive onions. Most people I know prefer it a bit chunky, hence only blending half the tomatoes. Serving it with what your guests like just makes it more fun! PS Cilantro was for the green color, just needed color!


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