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Tomato Gazpacho

by Vivian Fleitstra on September 2, 2015

Tomatoes are in an abundance right now and I’m always looking for some creative ways to use fresh fruits and veggies before they go bad.  Here is a nice recipe that is easy and you don’t even have to cook!  Great for hot summer days at the beach!  A great way to extend summer, with the hot weather continued into the holiday weekend!


Tomato Gazpacho

  • 4-5 large tomatoes
  • 1 red bell pepper – seeds and stem removed
  • 1 English cucumber, peeled and chopped.
  • 2 cloves garlic (or 1 tbsp. minced)
  • 1 red onion (or 1 tsp dried)
  • 1 tbsp. olive oil and blend in blender (I use a vitamix, but any blender will do, blend until there are no chunks). Blend until smooth.
  • Stir in 2 tbsp. of rice or sherry vinegar, ¼ c olive oil, salt, pepper, refrigerate for 3 hours.
  • Serve topped with fresh avocado, cucumber or scallions and with French bread.
  • Optional items:
    • 2 pinches of hot shot or chili pepper seasoning or extra ground pepper. Do not use all three, choose 1 optional item to give extra spice.
    • Add 1 tbsp. of Hemp seeds or garbanzo beans for protein boost.


Leave a comment and let me know if you modified it or liked it.

Thank you for stopping by & visiting!

Vivian Fleitstra

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