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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 (a carotenoid which gives tomatoes their red color). While I can’t get enough of them in marinara sauce,  I also LOVE eating them raw as tomato gazpacho – a refreshing, cold soup with Spanish and Italian origins.

On hot summer days, there’s nothing like this Mediterranean Gazpacho recipe to cool and vitalize you with tomato nutrition. With thirst-quenching tomato juice and a variety of nourishing chopped veggies, fruits and herbs, it’s almost like a refreshing liquid salad. Mangiare!

Mediterranean Gazpacho Recipe

cold-pressed Vervana lemon flavored olive oil*use organic produce whenever possible

  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (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
  • Salt and fresh ground pepper to taste
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don’t have tomato juice)

Place 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.

Depending on your flavor preferences, you can substitute the lemon flavored olive oil with basil, garlic or jalapeño-garlic flavored olive oils.

Place in a glass container to store. Chill several hours to allow the flavors to blend and ripen.

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