Blog | January 3, 2023

Fresh Local Tomato Gazpacho

Start the new year off with Chef Artemio’s healthy gazpacho featuring a blend of local tomatoes, cucumber, onions, peppers and garlic. Drizzled with olive oil and seasoned with freshly ground black pepper, this easy recipe is a perfect light and refreshing appetizer to enjoy with friends.


  • 4 large very ripe tomatoes, cored and cut into small chunks
  • 1 small cucumber, peeled, seeded, and cut into small chunks
  • ½ small red onion, peeled and cut into small chunks
  • 1 medium green bell pepper, seeded and cut into small chunks
  • 1 medium red bell pepper, seeded, and cut into small chunks
  • 2 cloves garlic, peeled and smashed
  • 2 tbs. basil.
  • 1 ½ tsp kosher salt, plus more to taste
  • 2 slices white sandwich, French, or Italian bread, crusts removed, torn into pieces
  • 1 cup extra-virgin olive oil, plus more for serving
  • 2 tbs. sherry vinegar, plus more for serving
  • Garlic chives
  • Freshly ground black pepper


  • Combine the tomatoes, cucumber, onion, peppers, garlic, bread and salt in a large bowl and toss to coat thoroughly.
  • Let this mixture sit in the fridge overnight
  • The next day, working in two batches if necessary, blend the mixture, slowly drizzling olive oil and sherry vinegar into blender as it blends.
  • Strain this soup through a fine-mesh strainer into a large bowl.
  • Season to taste with salt and black pepper.
  • Serve by drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and chives.

Please note: Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.