4.5 from 2 reviews

A summer gazpacho using garden fresh vegetables – no tomato juice or bread added. A spicy, chunky, cool soup that’s very tomatoey.




  1. Grate 5 tomatoes (see note above about grating tomatoes) into a bowl.
  2. Process cucumber in food processor using the pulse button until you have a chunky puree. Add to bowl.
  3. Process red pepper in food processor until smoothly pureed. Add to bowl.
  4. Process scallions and red onion in food processor until finely minced. Add to bowl.
  5. Add red wine vinegar, olive oil, garlic, parsley, black pepper, red pepper flakes and cumin to bowl.
  6. Stir gently until everything is blended together.
  7. Marinate overnight (12 to 24 hours) and serve.