delicious cold Gazpacho soup in glasses

Fresh Gazpacho, perfect for a hot summer evening

Warm summer evenings are perfect for gazpacho!  Find the sweetest, ripest tomatoes you can to make this fresh chilled soup.  Add some crusty bread and a iced beverage for a perfect dinner al fresco in your backyard.


  • 1 green bell pepper, seeded
  • 3/4 cucumber, peeled and sliced
  • 1/2 red onion sliced
  • 2 cloves garlic, chopped
  • 1/2 cup olive oil
  • 6 tomatoes, peeled and quartered
  • 1/2 tablespoon kosher salt
  • 1 pinch cayenne pepper
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon olive oil


  1. Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the tomatoes into the mixture one at a time and blend until smooth. Transfer the soup to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.


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