I know, I know, I know. Sounds super boring and uninspiring. But trust me, this is a GOOD gazpacho. I always try different gazpacho recipes as there are so many versions and varieties out there, but I always go back to THIS one. So use this recipe to create a simple, lovely, and delicious cold soup on a hot summer day. This recipe is loosely based off the gazpacho recipe from The Breitenbush Cookbook.



* 4 tomatoes

* 1 cucumber

* 4 scallions

* 5 sprigs of parsley

* 1 onion

* 1 green pepper

* 14 ounce can of diced tomato

* 2 teaspoon of white wine vinegar

* 1 teaspoon of honey

* 2 teaspoon of olive oil

* 2 cups of water

* any random fresh herbs to throw in (basil, tarragon, thyme)

* salt and pepper

* optional: cayenne pepper and/or garlic


* Let’s just say that this soup is so easy, that if you measure the correct ingredients, there is NO way to screw this up. Seriously, none. You basically chop (roughly) the veggies up, pour them into a blender, blend, chill, and serve. So easy you can’t go wrong!

Chopped vegetables in a big bowl.

Chopped vegetables in a big bowl.

Spoon more.

Ladle to scoop the veggies out into the blender.


Blend. Blend. Blend.



Soup with avocado slices.

After chilling for several hours (or even over night or two), serve the soup with avocado slices for an extra touch of color and texture.



Have a great weekend! Ken arrives in Oregon tonight and we are all ecstatic to see him. HOORAY FAMILY UNITED!  And don’t forget to enter the competition to win one of 5 Josie Baggus.  Details here.  Winners will be announced on Monday.  Have a great weekend!

Anika Yael Natori, aka, The Josie Girl

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  1. There is nothing better than a cold soup on a hot or humid day. Except for not having humidity. Have a good weekend everyone!

    • Yes — soaking bread in water and then squeezing it out, makes the gazpacho creamy and rich!

  2. I’m not quite sure I’ve seen this in a recipe before:

    * any random fresh herbs to throw in (basil, tarragon, thyme)

    All good, though!

  3. Just in time! I made my first bad gazpacho and think this recipe is just what I need to get out of the funk. Thank you, JG!

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