Summer’s Best Gazpacho


  • 1 large red bell pepper, cored, seeds and ribs removed, cut into medium dice
  • 1 cucumber, peeled, trimmed and cut into medium dice
  • 1 medium red onion, cut into medium dice
  • 2 celery stalks, split lengthwise and cut into medium dice
  • 6 leaves of fresh basil, sliced
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • 1/2 jalapeno pepper, seeded and minced
  • 4 cups good quality tomato juice
  • 1 1/2 teaspoons sea salt

We prefer a slightly chunky version of the traditional gazpacho! Dress it up with a garnish of crab or lobster!


In a medium nonreactive bowl, mix all of the ingredients together. Working in batches using a blender or food processor, pulse the mixture once or twice so that it is blended but the vegetables still have texture. Taste for seasoning and adjust if necessary.

Transfer to a glass bowl or plastic container and refrigerate until ready to serve.