Chillin' Gazpacho Soup

  • 2 cucumbers, peeled, seeded and diced
  • 1 red bell pepper, seeded and chopped
  • 1 large shallot, peeled and chopped
  • 2 garlic cloves, crushed
  • 1 pound tomatoes, seeded and diced
  • 1 cup water, veggie stock or tomato juice
  • 2-3 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste
  • ¼ cup red wine or sherry vinegar


  1. Working in batches, pulse cucumbers, pepper, shallot, garlic and tomatoes in a food processor or blender until you reach desired consistency (smooth or chunky).
  2. Combine with water or tomato juice and olive oil.
  3. Season with sea salt, black pepper and vinegar.
  4. Chill for at least 1-2 hours.