Gazpacho Recipe is Gloriously Aromatic and Delicious

This Gazpacho recipe uses under ripe tomatoes in a delicious Mexican Spanish theme. If you can’t find green tomatoes, use the least ripe ones that are available. I couldn’t find any under ripe tomatoes; I just used good ole red ones. My friend Susan gave me this recipe and it is truly yummy. She used the green tomatoes, which I found better tasting than the red ones I used. Either way, make this with whichever ones you can find. The flavors in this Gazpacho are gloriously aromatic.

I served this as a cold summer soup one evening last week. My friend actually served it as an appetizer served in tiny little cups. She put the cups on a tray and served it at a party. What a great idea!


3 greenish tomatoes (3-inch diameter), cored and chopped

1 medium green bell pepper, cored and chopped

1 medium cucumber, peeled, seeded, and chopped

A handful of parsley

A handful of cilantro

¼ cup fresh lime juice

1 medium, ripe avocado, peeled, pitted, and diced

1 t-minced garlic

1 t salt

1 t ground cumin

2 T olive oil

1 T red wine vinegar

1 t honey

1 cup cold water

Black pepper and cayenne to taste

Optional: can be served with tortilla chips and a spoonful of plain yogurt for the top of each bowl.


  1. Combine everything except the optional toppings in a large bowl and mix well.
  2.  Puree in batches until reasonably smooth. I just put all of it into my VitaMix and blended it. Transfer to a container with a lid and chill until very cold.



Serve plain, or topped with plain yogurt and/or tortilla chips

As a side note:

Before I added the cold water, I mixed it all in the bowl and did a taste test.

It was so good; I could have eaten it just like that as a salad!IMG_2227

Let me know how you enjoy this Gazpacho recipe. My husband loved it. Here is his empty bowl!


Best Eating,


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