On those summer days when it’s too hot to cook,  blenderize some cold Spanish style soup.  As you know, DH and I love spicy foods, but our DDs do not. I make my gazpacho mild and add a splash of Tapatio or Tobasco in ours.  Add some bread and slices of cheese to the table and you have a full meal that’s perfect for summertime.  Though my recipe calls for using a blender or food processor, you don’t need one if you like chopping vegetables.  You can make it very smooth – like a homemade V-8, or you can make it chunky and eat it with a spoon.



  • 4 cups tomato juice - canned or bottled unless you're a rockstar and have enough tomatoes to make your own.
  • 6 ounce can tomato paste
  • 1/4 cup red wine vinegar - optional
  • 1/8 cup lemon juice or juice from 1/2 a lemon
  • 3 cups chopped tomatoes. You could peel, seed and juice them if you want, but I use the entire tomatoes.
  • 2 cups peeled, chopped cucumber - depending upon the size of cuke you have available this might be one or two.
  • 1 cup chopped red bell pepper
  • 1 medium onion, chopped
  • 2 tablespoons herbs as desired - tarragon, thyme, parsley, cilantro - chopped
  • 2 cloves garlic, peeled and chopped
  • Salt
  • Jalapeno pepper, finely chopped to taste - optional
  • Garnish - parsley sprigs, cheese sprinkles, or croutons


  1. Put the first 4 ingredients into your large blender or food processor. Blend to mix.
  2. Add the rest of the ingredients and pulse until you reach desired consistency.
  3. Garnish and serve.


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