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Joanne’s Gazpacho

  By Kris Giovanini  

October 26, 2015

Nothing tastes better than this refreshing soup when the weather gets hot. It's one of our favorite parts of summer.


3 lbs. tomatoes, peeled (to peel tomatoes simply immerse them briefly in boiling hot water - the skins should then peel off easily)

1 cucumber, cut in chunks

1 small onion, cut in chunks

1 cup celery, cut in chunks

1 cup green pepper, seeds removed and cut in chunks

1 clove garlic

1 cup tomato juice

2 tsp. salt

½ tsp. cumin

freshly ground pepper

¼ cup finely chopped fresh basil

¼ cup extra virgin olive oil

¼ cup white or red wine vinegar


Pprocess each vegetable individually in a food processor and combine all in a large bowl. (Otherwise, combine the tomatoes, cucumber, onion, celery, green pepper and garlic in a food processor and process until fairly smooth).

Add the tomato juice, salt, pepper and basil.

Stir to combine then cover and chill. It is important for the flavors to blend before serving so make this soup well in advance.

Before serving, stir in the olive oil and white wine vinegar.

Serve the Gazpacho topped with vegetable garnish and garlic croutons.

Vegetable Garnish

Stir together ½ cup each finely chopped onion, cucumber and green pepper.

Garlic Croutons

Remove the crust from 6 slices of bread (Joanne uses french bread) and cut the bread into ½ inch squares.

Mix together ¼ to ½ cup melted Earth Balance or extra virgin olive oil and 3 finely minced cloves of garlic (Joanne uses ½ cup but we prefer to use less).

Toss the mixture and bread cubes together then put them on a parchment lined baking sheet and bake in a 350 oven for 8 to about 10 minutes.



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