Traditional Spanish Gazpacho
2 lbs. ripe tomatoes, cored and quartered
2 garlic cloves, roughly minced
½ white onion, roughly chopped
1 green bell pepper
1 cucumber, peeled, seeded and roughly chopped
¼ t cumin
2 T red wine vinegar
½ T salt
½ C olive oil
1 piece bread, 3-4 inches in length (French bread typically used)

Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all the water way and squeeze the soaked bread with your hands as much as you can and set aside.
In a blender or food processor add the tomatoes, garlic, onion, pepper, cucumber, and squeezed bread. Pulse a few times to break down. Add in your cumin, red wine vinegar, salt. Blend until smooth.
With the blender or food processor add, add the olive oil slowly.
Add to a container and chill for a few hours (ideally 6 hours)





Pioneer Woman Gazpacho
2 cloves garlic, minced
½ red onion, diced
1 cucumber, diced
5 Roma tomatoes, diced
1 zucchini, diced
2 stalks celery, diced
Salt and Pepper to taste
4 C tomato juice
¼ C olive oil
1/8 C red wine vinegar
2 T sugar
6 dashes hot sauce


In the bowl of a food processor or blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive, red wine vinegar, sugar, hot sauce, salt and pepper.

Pulse until all ingredients are blended well.

Turn the food processor on low and slowly add in the olive oil.

Pour into a large bowl and add the rest of the tomato juice as well as half of the veggies you have left.

Stir mixture together and check seasonings, add some salt if needed.

Chill soup for at least a couple of hours.

Remove soup from fridge and stir. Check seasonings one last time.

Ladle into a bowl and garnish with remaining diced vegetables.

You can add in fresh avocado, sour cream, cilantro, or basil.


Thai Gazpacho
3 yellow tomatoes, roughly diced
1 small cucumber, peeled, seeds removed, and roughly diced
1 small yellow pepper, roughly diced
1 shallot, roughly diced
4 garlic cloves
2 t freshly grated ginger
Zest and juice from 1 lime
4 T green curry paste
1 T honey
1 t Chili paste
1 Can Full Fat Coconut Milk
2 T fish sauce
¼ C mint
¼ C Basil
Small handful of cilantro, roughly chopped, for serving

In a small sauce pan, add your lime juice and zest, green curry paste, honey, chili paste, and coconut milk. Stir to incorporate and cook over medium low for 5 minutes, just until everything comes together.
In a food processor, add your tomatoes, cucumbers, bell pepper, onion, and garlic pulse a few times.
Next, add in your ingredients from the saucepan, as well as the fish sauce, mint, and basil. Pulse a few times.
Remove to a bowl and place in fridge for 2-3 hours for flavors to develop.
Serve with cilantro, basil, and hot sauce on top!



Tomato Peach Gazpacho
2 cloves garlic, minced
1 shallot, roughly chopped
1 T olive oil
2 lbs. tomatoes, cored and quartered
1 lb. peaches, quartered
4-5 sprigs of Basil, tied with kitchen twine
2 t salt, or to taste
2/3 C heavy cream or full fat coconut milk
1 T honey
1 pinch cayenne pepper


Heat oil and sweat the shallot for 2-3 minutes, add in the garlic and cook for 30 more seconds over medium low.

Add tomatoes, peaches, basil, and 1 t salt.

Simmer over medium heat until peaches and tomatoes break down. Stirring occasionally and using the back of a wooden spoon to mash them up, about 15 minutes.

Remove Basil from skillet and puree the mixture in a blender, strain into a clean pot through a fine mesh strainer. Use the back of a ladle to press mixture through.

Place strained soup back on medium low. Add cream, honey, and cayenne, season with more salt and pepper. Simmer for 5 minutes.

Allow to cool slightly before adding to the refrigerator until cold, a couple of hours or overnight.

Adapted from




Beet Gazpacho


¾ lb. beets (smaller than a tennis ball)
¼ C red onion, finely diced, soaked in ice water for 5 minutes and drained
2 garlic cloves
3 pickling cucumbers, peeled, seeded, diced
½ C fresh dill
2 T Red Wine Vinegar
½ t salt
½ t pepper
Chevre Goat Cheese for serving, optional


Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender throughout, about 45-60 minutes. Chill beets and their cooking liquid.

Once beets are cold, slip off their skins.

Slice and place 3 of the 4 beets in a blender with 2 C of the cold cooking liquid.

Add half of the chopped onion, 2 garlic cloves, 2 of the cucumbers, salt, pepper, vinegar, and about 2/3 of the Dill.

Blend until very smooth. Taste and adjust salt and vinegar if needed.

Place in refrigerator until ready to serve.

When ready to serve, dice the remaining beet, cucumber, and avocado. Chop the remaining Dill.

Pour into bowls. Top with garnishes including goat cheese if you like. Drizzle with a little olive.

Adapted from