GAZPACHO – December 6 – National Gazpacho Day

Serves 4


  • 6 ripe tomatoes
  • 1/2 red onion, diced
  • 1 cucumber, peeled, seeded, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small jalapeno, seeded and chopped
  • 2 stalks celery, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons green onions, chopped
  • 1 clove garlic, minced
  • 2 teaspoons balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon freshly squeezed lemon or lime juice
  • 2 teaspoons Worcestershire sauce (don’t use for vegetarian or vegan)
  • 2 cups tomato juice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Sugar to taste, if needed


  1. In a large pot bring water to a boil.  Cut the area that the stems were attached to the tomato.  Using a slotted spoon carefully lower the tomatoes into the boiling water.  When the skins around where you cut start to lift slightly, about 10-20 seconds, remove from the water. Let the tomatoes cool for 1-2 minutes, until you can handle them, and then remove the skins with your fingers, they should just pull away from the tomato.  Then dice the tomato.
  2. In a large glass bowl put in all of the ingredients, except the sugar. Using an immersion blender blend to your desired taste.
  3. Taste and if needed add sugar.
  4. Cover the bowl with plastic wrap and chill for at least 2 hours, can be overnight.

Tomorrow:  December is Root Vegetables and Exotic Fruits Month.  Tomorrow’s recipe will include exotic fruit.

Leave a Comment

Your email address will not be published. Required fields are marked *