Appetizers · easy meals · Main Dishes · soup · vegan · vegetable · Vegetarian



Hello Summer! It is hot out there! Dhiren and I have been doing our best to keep cool in this weather.  That includes avoiding using the oven at all costs.  Grilling is great, but I also love a nice cold meal that requires no cooking at all.  Like this yummy, fresh, vibrant gazpacho! Not only does gazpacho fit the bill on a humid night when the last thing you want to do is stand over a stove, it is a great way to use summer’s delicious produce.  This recipe is fairly traditional, but you can make a great gazpacho using just about any vegetables you have on hand.  Feel free to throw in some fruit too! Peaches in particular work great 🙂

I blended the gazpacho until it was completely smooth, which was pretty good.  However, the next day my neighbor invited me over for HER homemade gazpacho, which she blended until just a little chunky, and I liked that much better.  It was nice to have some texture!  We both laughed at the coincidence of making the same dish just a day apart.  I guess I’m not the only one looking for no-cook meals!  I suggest in the directions below that you do the same, pulsing the ingredients in the blender until they are mostly liquid with some small chunks left.  However if smooth gazpacho is more your thing, keep blending until it looks like the one pictured above.  This would go great with some toasted crusty bread!


  • 4 plum tomatoes, quartered
  • 1/2 cucumber, cut in large chunks
  • 1/3 cup sun-dried tomatoes
  • 1 clove garlic
  • 1/4 of a small yellow onion
  • 1/2 of a red bell pepper, cut in large chunks
  • Pinch of chili flakes
  • Juice of 1 lemon
  • 1/4-3/4 cups water, or as much needed to thin out gazpacho to taste
  • 3 tbsp olive oil (Plus more for drizzling on top)
  • large pinch of salt
  • freshly ground black pepper
  • 3 green onions, minced
  • 4 tbsp fresh basil, minced


  1. Place tomatoes, cucumber, sun-dried tomatoes, garlic, onion, bell pepper, chili flakes, lemon juice, water, olive oil, and salt in a blender and pulse until mostly liquid with some small chunks left.
  2. Divide gazpacho into 2 bowls.  Top with freshly ground pepper, green onions, basil and a drizzle of olive oil.  Enjoy!

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