Classic Gazpacho

By Dr Ernst
October 12, 2016

Super fresh veggies and a nice medley of spices make this cold soup something to smile about.  It makes for a nice introduction to your dinner or can be eaten solo as lunch.  The recipe serves 4-6 people.



  • 4 chopped organic plum tomatoes
  • 2 cups organic tomato juice
  • 1 cup organic cucumber, peeled, seeds removed and chopped
  • 1 organic red bell pepper, chopped
  • 1/2 cup organic red onion, chopped
  • 1 small jalapeno pepper, seeds removed and minced
  • 1 medium organic garlic clove, pressed or minced
  • 1/4 cup cold-pressed extra-virgin olive oil
  • 1 organic lime, juiced
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon ground organic cumin
  • 1 teaspoon Celtic or Himalayan sea salt
  • 1/4 teaspoon freshly ground organic black pepper
  • Garnish: Chopped organic avocado and cucumber, and/or fresh organic basil leaves, chiffonade.


  1. Place tomatoes and tomato juice into a large bowl.
  2. Add cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, cumin, salt and pepper and stir well to combine.
  3. Transfer 1 1/2 cups of the mixture to a blender or food processor and puree for 15 to 20 seconds on high.
  4. Return pureed mixture to bowl.
  5. Stir well to combine.
  6. Cover and chill in refrigerator for at least 2 hours (can chill overnight, if desired).
  7. Serve with any of the garnishes if desired.

NOTE:  Can also be served as an appetizer in small glass bowls.

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