easy gazpacho

It’s finally hot in Chicago after a year of San Francisco like weather. As luck would have it, my favorite meal of all time tastes best in hot weather! In my brain, nothing is better than BLT served with a big savory bowl of gazpacho. I’ve been eating my mom’s gazpacho since before I can remember. I’ve never followed a recipe, so I decided to write one down. The best thing about this recipe is that it is extra-easy so you have more time for riding bikes, going to the beach, and finding secret ice cream hang outs.

I find using canned tomatoes to be the best/easiest this time of year, but once good tomatoes are able to be purchased at the market, go for it!

2 cans Italian plum tomatoes (if using fresh, concasse those suckers and use about 2 lbs)
1/4 cup Worcestershire sauce
3 TBS high quality olive oil
3 TBS hot sauce
1/4 cup vinegar (depending on what kind you have, I used a hot spicy but have used Balsamic before and it’s also good)
2 cloves garlic, chopped
1 small Spanish onion
1 large cucumber, peeled and diced
1 large bell pepper, seeded and diced
ANY OTHER FRESH VEGGIES you like, I added diced radishes this time
1 small Spanish onion
Salt, TT
Freshly Ground Pepper, TT
1 avocado, sliced (for garnish)

1. Blend the tomatoes so they are pureed.
2. Add all the liquid ingredients, blend.
3. Add the chopped garlic and onion, blend.
4. Add all the other vegetables, don’t blend, you want it to be chunky!
5. Add salt and pepper to taste.
6. Put in storage container and let sit in fridge, at least 4 hours (the flavors marry better this way)
7. Put in bowls and garnish with sliced avocado.
8. This will keep for about two-three days and will taste AWESOME for lunch tomorrow.


Apologize for the bad photo, getting the camera situation worked out. GO OUTSIDE!