Easy Family Recipes: 5-Minute Gazpacho

Tomatoes from the Garden

TomatoesThe reality of August is settling in. Too many veggies. I’m using tomatoes like mad, and with all the other goodies, like cucumbers and peppers coming in, I can finally make one of my favorite summer dishes: gazpacho. I know that we talked tomato soup last week, but today, we’ve got a 5 minute prep, no cooking, and easy ingredients right from your own garden. My kids go crazy for gazpacho, in part because I love to grill a bit of bread to serve with it, and grilled bread is always a good option. This recipe is vegetarian AND gluten-free, and lasts for at least 3-4 days in the fridge. It’s a light, wonderful, fresh summer supper.


5-Minute Gazpacho

Serves 8

  • 8 medium to large tomatoes, cored
  • 1 cucumber, peeled and cut into chunks
  • 1 green bell pepper, core removed, cut into chunks
  • 1 small red onion, peeled and quartered, root end removed
  • 1/2 to 1 cup tomato juice
  • 2 garlic cloves, peeled
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Place all ingredients into a blender. Process until you reach the desired consistency. (Personally, I like my slightly chunky and with a little texture.) Adjust seasonings to taste. Note: The longer this wonderful soup sits in your fridge, the more the flavors will develop and intensify.