Classic Spanish Gazpacho (Tomato Cucumber Soup)



  • 45 large organic tomatoes (preferably heirloom or local, in-season varietal, here’s how to pick them)
  • 5 medium-sized Persian cucumbers, skin on
  • 1/2 green bell pepper
  • 1/2 red onion
  • 2 tbsp Sherry vinegar (start with this, taste after it’s blended, and add more if you want it tangier)
  • 3 tbsp extra virgin olive oil
  • salt and pepper to taste


  1. Roughly chop all the vegetable ingredients. Place in a very high-powered blender, along with a generous pinch of salt and a little pepper, the sherry vinegar, and puree.
  2. While it’s blending, add the olive oil so it emulsifies.
  3. Taste and adjust seasoning, adding salt and vinegar as needed.
  4. Refrigerate for at least 30 minutes before serving.