This is the healthiest, easiest and most refreshing dish for summer, especially when you can get really fresh vegetables. The recipe is flexible so you can add or subtract the vegetables you like. If you’re ever feeling a little under the weather, this is also the perfect Rx.


  • 1 Cucumber , sliced in half lengthwise and seeded with a spoon
  • 1 Red bell pepper or green bell pepper, cored and seeded
  • 1 Red onion , peeled with ends trimmed
  • 1 Large Zucchini squash , ends trimmed
  • 4 Large Fresh tomatoes , cored, or 1 28-oz can of plum tomatoes
  • 2 Cloves Garlic
  • Dash Tabasco sauce or a good pinch of crushed red pepper flakes, for heat
  • 1/2 Cup Olive oil
  • 1/2 Lemon juice
  • Handful Fresh basil leaves , if available
  • Generous pinch kosher salt and grind of black pepper

prep / directions

Roughly chop all the vegetables and pulse in a food processor or blender but don’t over-process. Add Tabasco, olive oil, lemon juice, basil leaves, and salt and pepper and pulse again until mixed. Serve in bowls with a twist of lemon and/or fresh basil leaf if you want to dress up your gazpacho. This also stores well in the fridge.

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