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Mediterranean Gazpacho

I’m a huge fan of tomatoes – they are absolute nutrition powerhouses, full of vitamins and heart-healthy antioxidants like lycopene (which also gives tomatoes their red color). While I can’t get enough of them in marinara sauce,  I also LOVE eating them raw as gazpacho – a refreshing, cold tomato soup. On hot summer days, there’s nothing like this Mediterranean Gazpacho recipe to cool and vitalize you with tomato nutrition!

Medierranean Gazpacho Recipe

*use organic produce whenever possible

  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (yields about 6 cups)
  • 1 red onion, finely chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, chopped (about 1 cup)
  • 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup red wine vinegar
  • 1/4 cup Cold-Pressed Lemon Flavored Olive Oil
  • 1 Tbsp freshly squeezed lemon juice
  • Salt and fresh ground pepper to taste
  • If you like it spicy – 6 or more drops of Tabasco sauce, or a drizzle of Spicy Jalapeno or Blazing Habanero Olive Oils, to taste
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don’t have tomato juice)

cold-pressed Vervana lemon flavored olive oilPlace all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. I prefer my gazpacho somewhat chunky, so only pulse a few times in the blender. Adjust seasonings to taste. Place in a glass container to store. Chill several hours or overnight to allow the flavors to blend.

Mangiare!

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