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Fresh Tomato Cucumber Gazpacho

Fresh Tomato Cucumber Gazpacho
  • Serves: 6-8
A fresh and delicious cold soup made with tomatoes, cucumbers, red pepper, red onion and cilantro. Great for summer.
Recipe by Idaho Preferred®


  • 8 tomatoes – red only or a mixture of red, orange and yellow tomatoes make a colorful addition- Idaho
  • 2 cucumbers, peeled and seeded- Idaho
  • 1 red bell pepper, cored and seeded- (Available during the Idaho Farmers Market season)
  • 1 small-medium red onion- Idaho
  • 2 garlic cloves, minced- (Available during the Idaho Farmers Market season)
  • 3 cups tomato juice
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 drops Tabasco sauce (optional – to taste)
  • Cilantro for garnish
  • The skin of the cucumber can be left on if you prefer.


  • Roughly chop tomatoes, cucumbers, bell pepper and onion into 1-inch chunks.

  • Put each vegetable separately into a food processor and pulse until it is coarsely chopped. Do not over-process – vegetables should chunky not smooth.

  • After each vegetable is chopped, combine all in a large bowl.

  • Add garlic, tomato juice, vinegar, olive oil, salt, pepper and Tabasco sauce of desired.

  • Mix well and chill before serving. Allow flavors to develop at least two hours prior to serving.

  • To serve, ladle into chilled bowls and garnish with fresh cilantro.