Recipe: Gazpacho

Post by Olivia Blodgett, Registered Dietitian

Today I harvested my first heirloom tomatoes (they are FINALLY ripening) and along with the hot forecast this week, I couldn’t think of a more timely recipe to share. It is so bright, beautiful and fresh and has turned me from a gazpacho skeptic to a gazpacho lover! I also wanted to take the opportunity to share some beautiful photos that snapped of me preparing this dish recently. Hurry up and make it this week.. we don’t have much time left!


recipe adapted from


  • 2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
  • 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks
  • 1 small cucumber (½ pound), peeled and seeded
  • 1 medium red bell pepper, cored and seeded
  • ¼ cup fresh basil leaves, plus extra for garnish
  • 1 large garlic clove, peeled
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ¾ teaspoon fine sea salt
  • Freshly ground black pepper


  1. Chop all veggies into 1 inch chunks.
  2. Place half of the veggies along with the basil, garlic, oil, vinegar and salt into a blender and blend until completely smooth. Taste and adjust seasonings as needed.
  3. Set aside a few pieces of the remaning cucumber and pepper for garnish and add the rest of the veggies to the blender. Pulse a few times to break up the veggies but also to leave some texture to the soup.
  4. Chill in the fridge for at least 2 hours.
  5. Serve in bowls topped with basil, chopped pepper and cucumber and a drizzle of oil.

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