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Gazpacho is a cold soup made with tomatoes, cucumbers, bell peppers, onions and garlic.  It is often served to peasant workers in the olive groves of Spain.

This dish heralds from Andalusia, Spain.  Spanish chefs start Gazpacho with week-old bread that is ground by mortar with a vegetable mixture until it becomes a paste.  Tomatoes are then added, with olive oil, and finished with red wine vinegar.

I served a version of the classic a year ago at my son’s graduation.  My friend, Debbie, recently asked for the recipe, claiming to have dreamt about it.  So for her graduation, I am posting my recipe.

My preparation does not contain bread, as I prefer vegetables only in the base.  This liquid salad is slightly spicy, loaded with antioxidants, and deeply satisfying.


5 ripe tomatoes; peeled, seeded and chopped

3 medium bell peppers, chopped and seeded

3 cucumbers, peeled and chopped

2 red onions, chopped

5 cloves of garlic, chopped

20 oz. spicy V8

3 tsp. salt

½ tsp. dried oregano leaves

½ tsp. dried basil leaves

1 T worcestershire

½ cup olive oil

½ cup red wine vinegar

2 T lemon juice

Mix all and refrigerate 2 hours.  Blend 2 cups of the mixture in a blender for 15 seconds and then return to pot; stir.  Refrigerate.

This recipe keeps nicely for several days and actually improves in flavor after a day or two.