Chunky Gazpacho

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Americans are known for desiring instant gratification. In the kitchen, however, I enjoy slow, leisurely cooking. Seasoning with just the right fresh herbs is my favorite part of making any dish, and some of my “mad science” experiments have yielded wonderful results (others…well, there’s always next time).


On days when I’m working late, however, I may want a quick dinner solution. Our end-of-the-week recipe fits the bill, with less than 10 minutes of prep time. Whip it up the day before you plan to serve it so the flavors have a chance to blend.

All of the ingredients should be available at your local natural and organic food store.

Chunky Gazpacho
Makes 6 servings

1 jar (16 ounces) tomato & onion salsa
1 cup English (seedless) cucumber, peeled and diced
1½ cups water
2 tablespoons olive oil
Lemon juice, salt and pepper to taste

Mix ingredients together, blending well. Taste and adjust seasonings with lemon juice, salt and pepper.

Chill for at least 3 hours before serving in well-chilled bowls.

Special Twist: Serve with garlic croutons.

Ingredient Substitutions: Use cilantro oil or other specialty oils in place of olive oil.

Preparation Tips: Soup will keep 2 days if refrigerated.

Recipe and photo courtesy of Seeds of Change

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