Go Back


This is a great way to enjoy the bounty of summer. It's also a great way to clean out the veggie drawer in the fridge, as I tend to be very flexible with this recipe…if I have radishes that need to be used, I will throw them in, too...whatever you have that you think will work, add it! And the gazpacho gets better with time, so it's best to make it the day before you want to eat it. Be sure and add a generous splash of sherry vinegar to each bowl when serving. It's essential and elevates this simple soup to new heights.

Course Main Course, Soup
Cuisine Spanish
Keyword raw, soup
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 - 10
Author The Cowgirl Gourmet adapted Thomas Keller's recipe from Adapted by The Cowgirl Gourmet from The French Laundry Cookbook


  • 1 cup chopped red onions yellow onion or sweet Walla Walla, etc.
  • 1 cup chopped green red and/or yellow bell pepper
  • 1 cup chopped English cucumber seeded (I also like to use the pickling cucumbers from the farmers market and do not seed them)
  • 1 cup carrots peeled, quartered and chopped
  • 3 cups chopped tomatoes you can add up to five cups—I just use what I have
  • 1 cup chopped celery I love to use the hearts as well!
  • 1 1/2 teaspoons Kosher salt
  • A few grinds of fresh black pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil or just a few glugs
  • 1 lemon juiced
  • 3 cups tomato juice low sodium (I generally add just enough to cover the tomatoes and veggies)
  • A few sprigs of fresh thyme and some chopped parsley
  • A splash of EVOO sherry vinegar and freshly chopped herbs (I like to use fresh basil and chives) when serving...while this is optional, I think the sherry vinegar makes this soup extra special!


  1. Mix all the ingredients together in a bowl or other container and stir until combined. Cover and let sit in the refrigerator overnight so the flavors meld.

  2. The next day, remove the thyme stems and leave the thyme and puree all the ingredients in a blender until the gazpacho is smooth, or almost smooth—I like to keep just a little texture in it, which means I will generally puree about ¾ of the gazpacho and leave the rest as is.

  3. Refrigerate the gazpacho until ready to serve. Serve with a glug of EVOO, a splash of sherry vinegar and some fresh herbs for a perfect combination of flavors.

  4. You can also top the gazpacho with boiled shrimp, diced avocado, lump crab meat, chopped tomatoes, a dollop of plain yogurt or sour cream and even croutons for additional texture and color.