Homemade Gazpacho

We had a really fun dinner the other night – not only was this gazpacho homemade, but all of the ingredients were from the weekly farmstand near our place. Gazpacho already tastes super healthy and refreshing, but the extra freshness of the vegetables made it that much better. All the ingredients cost $8 and it made enough for 1 dinner and 2 lunches for 2!

The gazpacho turned out so delicious! My husband paired it with an incredible grilled cheese that consisted of sharp cheddar cheese, sauteed onions and peppers on whole wheat bread grilled with olive oil and sea salt. It was perfection.


1/2 sweet white onion
1 1/2 firm cucumbers
2 small sweet green peppers
6 medium to large tomatoes
2 large garlic cloves
juice of 1 large lemon
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon chili powder
1 small piece fresh jalapeno, seeded
1 tablespoon sea salt
fresh cracked pepper to taste
*save a bit of tomato, cucumber & green pepper to add on top


A few pieces of tomato, cucumber & green pepper slivered/chopped
juice of half of a lemon
fresh cracked black pepper

How to:

  1. Chop tomatoes, cucumbers, peppers, and onion into chunks (garlic & jalapeno can be cut in half or even left whole)
  2. Combine all fresh ingredients in a blender or food processor adding olive oil, red wine vinegar, lemon juice and seasonings as it blends (We had to do it in 2 parts because our blender did not fit all of the ingredients)
  3. Puree until smooth (it will most likely turn a light pinkish color)
  4. Transfer to a large bowl and refrigerate for at least 1 hour or longer
  5. Meanwhile prepare relish
  6. Serve with relish & fresh lemon juice (we also had some fresh chives on hand, which were a nice addition)
  7. Enjoy!