The first day of summer was a few days ago and already it feels as though we have been in summer for over a month.  This time of year most people don’t really feel like cooking since it is so hot, but gazpacho is a great meal to make that is not only healthy but no heat is involved to make it. If you know how to chop vegetables then you will be able to make this soup.

Gazpacho is a raw tomato based soup from southern Spain.  I personally like it pureed but I have had it with small chunks of vegetables in it.  It is assumed that gazpacho is vegetarian but most restaurants will use Worcestershire sauce in their recipe.  Most people don’t know that anchovies are in Worcestershire sauce; leave it out if you would like to keep it vegetarian. It’s best to allow the finished soup to chill for a few hours in the fridge to allow the flavors to combine.


  • 3 large tomatoes seeded
  • 1 large cucumber peeled and seeded
  • 1 green pepper (had half of one in the fridge so I used that and a small red pepper)
  • 1 garlic clove
  • 1/2 small onion
  • 3 stalks celery
  • 1/2 cup chopped cilantro
  • 3 cups tomato juice
  • 2 tbs red wine vinegar
  • 2 tbs Worcestershire sauce  (optional)
  • 2-3  drops of Tabasco sauce
  • juice of one small lime
  • salt and pepper to taste

Chop all vegetables and add them to a stew/soup pot.

After all the vegetables are chopped and put in a pot, add all the liquids (tomato juice, lime juice, vinegar, Worcestershire sauce and Tabasco) as well as the salt and pepper.

With a hand blender, puree mixture until smooth. Chill before serving.


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