Spanish Gazpacho

You can let your guests help themselves to the various veggies that go into gazpacho. It’s important to make a good base soup and then add the vegetables.

Serves: 4Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 4


  • 1 small cucumber, peeled and diced
  • 1 small red bell pepper, seeded and diced
  • 3 pints cherry tomatoes
  • 1 small onion, peeled and chopped
  • 6 oz. dry red wine
  • 3 Tbsp. lemon juice
  • 2 garlic cloves, peeled and minced
  • 1 tsp. dried oregano
  • 1 Tbsp. Tabasco sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. freshly ground pink peppercorns
  • 2 Tbsp. chopped fresh chives


  • Set aside 1 tablespoon each diced bell pepper and cucumber.
  • Place tomatoes, onion, remaining bell pepper, remaining cucumber, wine, lime juice, Tabasco sauce, Worcestershire sauce, salt, and peppercorns in a blender. Purée the mixture, then transfer to a large soup pot. Bring to a boil over high heat and turn off the heat. Chill 2 hours.
  • Serve soup topped with chives and reserved bell pepper and cucumber.