This soup is excellent whenever the weather makes the idea of a cold soup appealing, and perfect on a hot summer day when you can’t stand the idea of actually turning on the oven. And it is such a great way to enjoy fresh, seasonal vegetables – aka Prebiotics. It is also great for entertaining – all of the work can be done ahead, leaving you free to enjoy your guests.

Gazpacho is super easy – no cooking required, just puree with a stick-blender.


4 Cups tomato juice (plus more for ice cubes)

Up to 6 lbs tomatoes (seeded, peeled, chopped)

2-4 cucumbers (chopped)

1-2 Cups diced, green/red/yellow peppers 

1 Cup finely chopped onions

1/2 Cup olive oil 6 T red wine vinegar

2-4 cloves crushed garlic

1/4 Cup chopped parsley

1 T fresh chopped oregano, or 1/2 tsp. dried oregano

Fresh ground black pepper to taste

Toppings – Reserve for Serving

chopped parsley

parmesan cheese (freshly grated)

tomato juice ice cubes

1.  Combine all ingredients (except toppings).  It provides a nice variation in texture, if you process up to two thirds of the soup in a blender of food processor.

2.  Stir, and chill for at least one hour (two or three hours is better), to allow the flavors to combine.

3. Serve accompanied with toppings along side in small cups / bowls.

Published by skfinston

Born February 21, 1961 in Detroit, Michigan; enjoying 2nd Middle Age in Zichron Yaakov, Israel. After a misspent youth in the US Foreign Service (postings in London, Tel Aviv and Manila), I moved to the Semi-private Sector, working for a leading trade association in Washington DC before launching my own company Finston Consulting in 2005. Over the last 15+ years I have worked with innovative companies ranging from Fortune-100 to start up, as well as NGOs, and governments, including service as a cleared advisor (Secret level) to the Commerce Department and the U.S. Trade Representative (IPR, Tariff/Trade Facilitation). As a graduate of the University of Michigan, my degrees include a Bachelors of Science (Philosophy, High Honors), Juris Doctor and Masters of Public Policy. After law school I clerked at the US Court of Appeals for the Seventh Circuit before joining the U.S. Foreign Service (TSI-CodeWord Clearance). I am a member of the Illinois and US Supreme Court Bar.

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