Yield: Yields 4 cups.
I like straining this soup so it’s absolutely smooth; if you’d rather not strain it, purée it more coarsely so the soup is chunky and tiny fibers aren’t an issue. This recipe was adapted from Carmen Perujo, a home cook from Seville, who says that gazpacho used to be served as the penultimate course of the midday meal, “just before the fruit, which was always our dessert.” Nowadays, it’s often served as an appetizer.
I make this recipe regularly. I add a small amount of onion and cucumber to the blender and top with chopped cucumber. I also add some hot sauce to spice it up. I never strain it since I make it in the Vitamix and it is so smooth and creamy. It's great to make ahead and take camping!
This is a really wonderful delicious dish!
I like the taste of the soup.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.