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Summer Gazpacho
Print Recipe
5 from 1 vote


Total Time15 minutes
Servings: 2


  • 1.5 lbs. ripe tomatoes on the vine cut into 1/2 inch wedges and seeds removed
  • 1/2 hothouse cucumber peeled and seeded (about 1.5 cups diced large)
  • 1 stick of celery cut into 1-inch chunks
  • 1 small red bell pepper seeds/core removed and cut into 1-inch chunks
  • 1 medium shallot diced
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil plus more for serving
  • 1 teaspoon kosher salt
  • 2 tablespoons balsamic vinegar
  • diced cucumber for serving (if desired)
  • halved cherry tomatoes for serving (if desired)


  • In a high-powered blender (I use my Vitamix), combine the tomatoes, cucumbers, red bell pepper, celery, shallot, garlic, olive oil, kosher salt, black pepper, and the balsamic vinegar. Blend on high until smooth.
  • Serve in bowls and garnish with halved cherry tomatoes, diced cucumber, a drizzle of extra virgin olive oil, a sprinkle of kosher salt and freshly cracked black pepper, and freshly chopped chives-- if desired.
  • Enjoy!