Cold Gazpacho Soup Recipe | PBS Food

Recipe by Cucina Testa Rossa

Occasion: ,


  • 1 large can (20-something oz) whole peeled + 3 - 14 oz cans Progresso diced tomatoes + juice
  • 2-3 heirloom tomatoes (diced save juice and add to bowl)
  • 1 basket small orange baby tomatoes (cut in half across the equator)
  • 1/4 - 1/2 cup white wine or champagne vinegar (depending on consistency & taste)
  • 1 red pepper (cut out ribs seeds & dice)
  • 1 yellow pepper (cut out ribs seeds & dice)
  • 1 jalepeno pepper (cut out ribs seeds & dice)
  • 1 avocado (half for the soup half for the garnish)
  • 2 large shallots diced
  • 2 cloves garlic minced
  • 4 ribs celery diced
  • 1 english cucumber (cut off most of the green leave a little for color, scoop out seeds, dice)
  • juice of 1 lime
  • sea salt fresh ground pepper


  1. Save a few tablespoons of the baby tomatoes, red pepper, yellow pepper, cucumber, celery, half the avocado, and 1/2 tbsp of diced jalepeno for the garnish.
  2. Put everything but the avocado in a small bowl, add a swirl of olive oil, some sea salt, fresh ground pepper and stir. Add the avocado and stir gently. Set aside.
  3. If using a stick blender, combine all the vegetables + lime juice in a large glass (or non-reactive) bowl along with half the vinegar and blend. I like mine a bit chunky, not super smooth, so I blended in pulses moving the stick blender along the outside of the bowl. If using a cuisinart, just pour it all in and pulse until you get the consistency you'd like. Add more liquid (vinegar, stock, water) if you want a thinner consistency. Taste for seasoning and add salt and pepper as you'd like.
  4. Mine didn't not come out a bright red as you might imagine because I added the avocado but I like the creamy consistency it gives the soup. I topped each bowl with a tbsp or two of the vegetable brunoise garnish, a few ribbons of basil, a drizzle of good olive oil and a few drops of really good balsamic vinegar.
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