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Under the Apron Strings: Gazpacho

The weather is getting warmer (hopefully we are finally past the many winter reprises we’ve experienced this year) which means soup season is coming to a close. But despite the weather not being suited to french onion soup or a heavy broccoli and cheese, there are still ways to get your fix.

My first introduction to gazpacho was in Spain! This was a big surprise for me. Growing up, I had only ever tasted hot soup prepared in my family kitchen. What a delightful dish to marry fresh tomatoes, cucumbers, peppers, and onions. For us, this is a flavorful and cool summertime favorite.


2 cups cucumbers, seeded, peeled and


3 cups tomatoes, chopped (reserve juice)

1 cup green bell pepper, seeded, cored and


1 cup onion, chopped

2 garlic cloves, pressed

2 tablespoons tomato paste

1/4 cup extra virgin olive oil

3 cups tomato juice

1/4 cup white wine vinegar

1 teaspoon lemon juice

2 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 cup croutons (page 23 of Servin Up Summer)

Additional cucumbers, tomatoes, red onions, snipped chives and parsley for garnish


  • Purée cucumbers, tomatoes and any reserved juice, peppers, onions, and garlic in a food processor or blender, adding the tomato paste. Do not over process.

  • In a large bowl combine pureed vegetables, tomato juice, vinegar, olive oil, lemon juice, salt and pepper. Mix well.

  • Chill at least 3 hours but preferably overnight.

  • Serve in chilled bowls, garnished with vegetables, croutons and herbs.

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