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Gazpacho is a wonderful cold Summer soup best made when tomatoes are at their peak. There must be a million recipes for Gazpacho.  I’ve taken the basic concept of this “liquid salad” and adjusted it to my taste. Not being tied down to a recipe is one of the joys of cooking. You can follow the basic formulas; and then make it your own.  Diced cucumbers and/or avocados look pretty sitting on top of the soup and home made croutons add great crunch.

For a Gazpacho without tomatoes, try my Watermelon Gazpacho.

Prep time: 20 minutes


By Gloria Kobrin Published: June 19, 2014

  • Yield:

  • 8 Servings


  • 6 large tomatoes
  • 2 medium cucumbers peeled and seeded (I even seed seedless English cucumbers)
  • 1 large onion peeled and quartered
  • 1 large Garlic Clove peeled
  • 1 1/2 cups tomato juice
  • 1/3 cup Balsamic Vinegar
  • 1/3 cup olive oil
  • Salt and Freshly Ground Pepper to Taste


  • 2 large mixing bowls
  • electric food processor steel knife inserted


  1. Fill mixing bowl with boiling hot water. Soak tomatoes in water for two minutes. Carefully remove tomatoes, peel off their skin and core them. Put tomatoes in processor and pulse them until they are finely chopped. Pour them into mixing bowl.
  2. Cut cucumbers into chunks and add to processor. Pulse them until they are finely chopped. Add to tomatoes.
  3. Add onion and garlic to processor and chop finely. Add to other ingredients.
  4. Pour tomato juice, oil and vinegar to vegetables. Stir well. Taste. Season with salt and pepper. Chill. Serve Gazpacho with homemade croutons and diced cucumbers and/or avocado in the center. For those who are gluten free-make GF croutons.