Summer Gazpacho
Recipe type: Soup
Serves: Serves 6
  • 2 lbs tomatoes, peeled, seeded, and chopped
  • 2 c tomato juice
  • 2 T extra-virgin olive oil
  • 1 jalepeño, ribs removed, seeded and finely chopped
  • 1 large garlic clove, minced
  • 2 t ground cumin
  • 1 T balsamic vinegar
  • 1 c seeded and finely diced English cucumber
  • 1 c finely diced yellow bell pepper
  • ¼ c finely diced red onion
  • ½ cup finely chopped mixed fresh herbs (dill, basil, parsley,
  • cilantro, and/or mint)
  • ½ cup crumbled grass-fed feta or goat cheese (optional)
  1. Using a powerful blender like a Ninja or Vitamix, or an immersion blender, combine the tomatoes with the juice and olive oil and blend.
  2. Add the jalepeño, garlic, cumin, and balsamic. Puree to combine.
  3. Transfer to a bowl and stir in the remaining ingredients, reserving a few tablespoons of the vegetables for garnish.
  4. Serve with the chilled soup garnished with the finely chopped vegetables and cheese.
Recipe by Chef Melissa Gellert at