Cook's Illustrated Gazpacho

I still remember the first time I had Gazpacho. I was a senior in high school ( um, yes THIRTY years ago). I was with my friend Victoria, who was a waitress at Ericksen's restaurant. Unless I am imagining this, I believe the whole name of the restaurant was" Ericksen's on the Fiord". Funny that stuck in my mind. It was a mostly brownish restaurant in Poulsbo,WA ... not in the cool, waterfront part of Poulsbo (cute little Scandinavian town), but out on the main highway, before entering into town. I know you care. Anyway. Loved my first taste of Gazpacho then, still love it now.

You've never had Gazpacho? It's a soup, served cold. Best in the late summer, when tomatoes and cuces are in season.

Perfect dish for a warm summer afternoon. Love it with a dollop of sour cream and chopped avocado on top. If you are looking for a way to make a healthy, refreshing dish without too much work, and without turning on the stove or oven...you are going to love this soup.

Cook's Illustrated Gazpacho
adapted from Cook's Illustrated
print recipe

3 ripe medium beefsteak tomatoes (about 1 1/2 pounds),
cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound)cored and seeded, cubed (about 2 cups)*
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) minced or chopped (about 1/2 cup)
1 medium garlic cloves , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons table salt
1/3 cup sherry vinegar ( I subbed balsamic: 1/2 white 1/2 red)
Ground black pepper
5 cups tomato juice Cook's recommends Welch's
1 teaspoon hot pepper sauce (optional)
8 ice cubes

Garnish with:
chopped avocado
sour cream
Extra-virgin olive oil
chopped olives

Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes.


-Cook's recommends serving in chilled bowls.

-*I used one red pepper, and one yellow zucchini. Love the color of the zucchini. I'm sure a yellow pepper would work nicely in this recipe as well.

Bought these at my fave fruit and veggie stand in Brigham City.

Love this olive oil. Perfect for drizzling a little on before serving...


  1. So tasty! Thanks for letting us be the recipients of one of your bottles of cold soup. We really loved it.

  2. hey lady. still loving your site even though I haven't been commenting.

    question for ya, so did you can this soup? or just stick it in a mason jar for storing in the fridge? If so, was it a water bath?

    truly I just wish I could order your food and have it delivered to me, anyway for that to happen? but the soup looks great.

  3. No, I didn't can the soup. Just put it in jars to give away, bc my boys were not interested in eating something so healthy. And most certainly not interested in cold soup!!
    I'll let you know when I start making CA deliveries...
    have a great Sunday and happy to hear from you again!

  4. Thanks for posting this. I misplaced my copy of this superb recipe.


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