Gazpacho is, by far, the most popular dish in our kitchen this summer. It’s hot outside, heirloom tomatoes are popping up all over the scene–and they are so freaking irresistible, AND…now that we’ve discovered how unbelievably delicious they are in gazpacho, we’re totally hooked.
Ever since we visited Spain, I’ve been a fairly obsessed with gazpacho. Every Spanish restaurant serves it, and you can even find it in small cartons in the bodegas and the airport–so cool! The main differences between the Spanish version, and the gazpacho commonly served in the US is that the Spanish puree it completely (like a thick V8 juice), and it is always served in a glass with lots of ice.

But, by all means, don’t let the V8 reference throw you. This recipe will change your relationship to gazpacho–and to the summer heat. Once you taste it, this will probably make it’s way into your blender, many times, while the ripe tomatoes are bountiful.

Trust me, it’s so refreshing and cooling on a hot summer day, and it’s ridiculously easy to make. Plus, I experiment with several different varieties of heirloom tomatoes, which will make the color different each time and the flavor amazing every time!


  • Get everything organic, if possible.
  • Use ripe, semi-soft heirloom tomatoes. Any and all varieties will work–choose your favorites.
  • Use tomatoes that have never been refrigerated, from the farmers market or your garden.
  • Use cucumbers fresh out of the garden or farm, that have not been waxed. If they have a waxy surface, peel them first.
  • Poblano peppers are my favorite, but you can use any pepper that you like. Again, organic is ideal, as peppers tend to be high in pesticide residue.
  • Use a good quality olive oil. Because this dish is raw, the flavor of the oil will make a big difference in how it tastes overall.



2-4 Heirloom Tomatoes

1 Cucumber

2 Green Onions or 1 small Shallot

1 Poblano Pepper

1-2 Hot Chilies

1-2 Tbsp. Cider Vinegar

1/3 Cup Good Quality Olive Oil (Virgin or Extra Virgin)

1 Tsp Cumin

1/4 Cup Cilantro

Salt & Pepper

1/2-1 Cup Filtered Water

Optional: Juice of 1 lime



Wash and roughly chop the Tomato, Cucumber, Peppers and Onions (or Shallot), and put them into the blender.

I use 1 small Indian or Thai chili (with the seeds), or about 1/3-1/2 of a fresh Jalapeño or Serrano chili pepper (with the seeds), or sometimes I use a Chipotle pepper. Use what you have on hand. The point is to add some spice, and in this recipe, fresh is better than dried.

Add Olive Oil, Cider Vinegar, and Spices.

Add about 1/2 Cup Filtered Water.

Blend on low, until the ingredients start to blend. Once the major chunks have been broken down, increase the speed to blend on med-high for 30 seconds to 1 minute.

Add enough water to make sure all of the ingredients blend, but don’t add too much–you don’t want to water it down. Tomatoes + Cucumbers are watery, already, but you will probably need to add some water to make this thin enough to drink.

Once Gazpacho is thoroughly blended, give it a taste. You may need to add more spices, salt or vinegar to achieve the best flavor. It might even need a bit more hot chilies, if you’re feeling sassy.

Serve in glasses over ice. you can check more here

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