Spicy Gazpacho

Summertime tomatoes are ripe and the freshness of gazpacho is inviting and healthy.  I love the flexibility of putting ripe tomatoes in the food processor along with a cucumber, red and yellow pepper, slices of scallions, onions, or even leeks.  The quantities are flexible with each ingredient.  Use a variety of tomatoes like cherry, heirloom, or even green. I like to add a tablespoon of jalapeño pepper for a touch of spiciness.  The pepper lifts up the acidity in the tomatoes and mixes well with the other ingredients.  Head to the farmer’s market or your garden and get started.


4 cups ripe tomatoes, quartered

2 medium cucumbers, peeled and quartered

1 medium sweet red pepper, chopped

1 medium sweet yellow pepper, chopped

1 medium sweet onion, chopped

3 cloves garlic, peeled and cut in half

1 tablespoon (or more) fresh jalapeño pepper, chopped

2 tablespoons balsamic vinegar

1 teaspoon sea salt

1 teaspoon fresh ground pepper

3 tablespoons olive oil

1/2 cup cilantro, oregano, and/or parsley leaves

Puree ingredients in food processor until smooth.  If you like a chunkier consistency, pulse the food processor 4-5 times and add the herbs at the very end. Store in an airtight container in the refrigerator.


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