Traditional Gazpacho


Need a make-ahead appetizer for a large party or wedding?

Gazpacho is not only a crowd pleaser but a simple appetizer that can transform your event into an elegant affair. Double, triple, or quadruple the recipe – and you’re set! Let the soup chill in the refrigerator while you take a deserved break. I’m pretty sure that Spain invented gazpacho and siesta to go hand in hand.

Traditional Gazpacho

Recipe from the story  Dolce

Yield: 6 servings        Prep Time: 10 minutes        Chill time: 1 hour


1 red bell pepper, stemmed and seeded
1 English cucumber, peeled
6 vine-ripened tomatoes, coarsely chopped
1 small garlic clove, diced
¼ medium sweet onion, diced
Juice of 1 lemon
¼ cup of extra virgin olive oil
2 teaspoons raw apple cider vinegar
1 teaspoon balsamic vinegar
Sea salt and white pepper to taste *
3-4 drops of Cholula Hot Sauce to taste


  1. Finely dice half of the bell pepper and cucumber and set aside for garnish. Chop the remaining bell pepper, cucumber, six tomatoes, one small garlic clove, and about a fourth of a sweet onion.
  2. Add the vegetables to a blender along with juice from one lemon. Drizzle one-fourth a cup of olive oil into the mixture along with two teaspoons of apple cider vinegar and one teaspoon of balsamic vinegar. Blend the vegetables to a pulp. You’ll have to do this in batches.
  3. Once puréed, pour the soup through a wide-mesh sieve over a large bowl. Push the puree through the strainer using the back of a spoon and scrape the outside of the mesh. It takes a little effort but it will create a creaminess that’s essential for this gazpacho.
  4. Add sea salt and white pepper and a few drops of hot sauce to taste. Let the soup chill in the refrigerator for at least an hour. **
  5. Serve in martini glasses or the glassware of your choice. Garnish with diced cucumber and bell pepper. Keep chilled. ***



*Because I added sea salt to the rim of the glasses, I omitted the salt during this step.

**At this point you can add a large slice of day-old artisan bread pulsed in a food processor (minus the crust) until it resembles bread crumbs. I tried the gazpacho with and without the bread and liked it both ways.

***If it’s a hot day or an outdoor event, you can add an ice cube to each glass just before serving.

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