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Spice of Life Tomato Gazpacho


This summer we got a half share from Stony Hill Farms CSA. With this week’s bounty, we grabbed some of the fresh tomatoes and cilantro and whipped up this gazpacho for a Sunday dinner with friends. This version of gazpacho allows you to dial up the flavor and spice with cayenne and red peppers. Dana normally doesn’t like overly spicy food, but this version of gazpacho has the right combination of depth of flavor with a spicy finish. Enjoy!

From our kitchen to yours, Bennett


4-5 large fresh tomatoes, peeled
1 hothouse cucumber, peeled and cubed
1 red pepper
2 tablespoons olive oil
1 tablespoon sherry vinegar
1 tablespoons crushed red peppers to taste
1 bunch of cilantro
Sea salt to taste
Fresh cracked black pepper to taste


Boil the Tomatoes in water for about 30 seconds and place in a chilled ice bath for 1-2 minutes
Using a sharp knife, make an “X” in the bottom of the tomato and peel off the skin
Cut off the fleshy outside, leaving the tomato core
Place the flesh into the Vitamix
Add the red pepper, cucumber, oil, vinegar, cilantro and seasoning to the mixture
Blend on high for about 60 seconds
Taste and add more seasoning if necessary
Chill for 3-4 hours before serving
Pour into a generous bowl and garnish with some additional cucumber, drizzled olive oil, and salt/pepper to taste

Serves 4


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