Classic Gazpacho

Classic GazpachoBy: Chef Emerald Coleman


  • 2 large Tomatoes, (about 1 pound)
  • 1 large Cucumber, peeled, halved lengthwise and seeded
  • 1 medium Onion
  • 1 large roasted Red bell pepper, (available in jars)
  • 3 cups Tomato juice
  • 1/2 cup Fresh cilantro,{}chopped
  • 1/3 cup Red wine vinegar
  • 1/4 cup Olive oil
  • 1/8 tsp Hot pepper sauce, (such as Tabasco)


1. Cut one tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. {}Add bell pepper and puree.

2. Transfer to bowl. {}Add tomato juice, cilantro, vinegar, oil and hot pepper sauce.

3. Seed remaining tomato. {}Dice remaining tomato and cucumber and onion halves and add to soup.

4. Season with salt and pepper and refrigerate. (Can be prepared 2 days ahead.)

Serve well chilled.