I love Gazpacho and there is not better time to make and eat this yummy cold soup but now when gardens are overflowing with tomatoes.


I am always trying new recipes for Gazpacho looking for that perfect one.  This one is pretty close. It is a tangy and chunky. The chipotle gives it a nice amount of heat and smokiness.  The recipe is from a local restaurant, New City Cafe.

Luis’ Gazpacho

2 pounds Roma tomatoes

1 large cucumber

1 medium red onion

1 large roasted red bell pepper (available in jars, use approximately 1/2 cup)

1 chipotle pepper

1/2 cup chopped fresh cilantro

1/3 cup red wine vinegar

1/4 cup olive oil

salt and pepper

Chop tomatoes, 1/2 cucumber, 1/2 onion and 1/2 roasted pepper into large chunks.  Transfer to food processor(I love this machine–I found one on a super sale), add chipotle pepper and puree.  Transfer to a bowl. Dice remaining cucumber, onion and roasted pepper and add to the bowl.  Add chopped cilantro, vinegar and olive oil.  Season with salt and pepper.  Refrigerate. Recipe can be prepared two days ahead.  Serve well-chilled (chill for a minimum of 3-4 hours). Drizzle with olive oil and garnish with chopped cilantro.  Makes 6-8 servings. (Notes: I used regular garden tomatoes. Next time I will cut down slightly on the vinegar and only add  2 T to 1/4 Cup)

Do you have a favorite Gazpacho recipe, post about it and link it up below so we can give it a try!

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  1. As said Juanita, the real gazpacho is done with yesterday’s bread and garlic, but I can add that it hasn’t got any cilantro, onion and chipotle pepper, and instead red pepper, is green pepper.

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  3. That’s in addition to all the other tomato/vegetable ingredients, of course!

  4. Gazpacho is one of my favorites! I will attempt to translate Juani’s comment for those who don’t speak Spanish:

    “Here in Spain we also put in some pieces of day-old bread, a clove of garlic, a little water and we blend them all together.”

    I’ve had this “white gazpacho” and it’s delicious! Gluten-free white bread works, too.

  5. When I was a student in Spain, I fell in love with gazpacho. I got my house mother’s recipe before I left and I make it all the time:

    5 pounds tomatoes
    2 large cucumbers
    1 bell pepper
    2 cloves garlic
    1 cup olive oil
    1/2 cup white vinegar
    salt and pepper

    Peel vegetables and blend all ingredients until smooth. Serve as a refreshing drink, as a dip for bread or as a cold soup over chopped boiled eggs, tomatoes, onions and peppers.


  7. every summer I make a batch of Gazpacho for my father. This year was no exception. In fact I made two batches. The first one was from the Mayo Clinic. I didn’t care for it. The second comes from the Canyon Ranch Cookbook. This is the one I get close to each year. Your recipe is close to what mine consists of . I add Worcester sauce though and some lime juice to the mix.

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