400 Cal (4x 100)

6 roma tomatoes (ripe)
1 red bell pepper
1/2 red onion (optional)
1/2 cucumber, peeled and seeded
2 cloves garlic
2 tbsp. white wine vinegar, lemon juice or lime juice
1 tbsp. olive oil
1/4 tsp. kosher salt
1/2 tsp. pepper

  • boil tomatoes for 1 minute then plunge into ice water
  • remove tomatoes from the water and peel, then add to blender and puree until smooth
  • chop bell pepper, onion, cucumber, and garlic, then add to blender and puree
  • add remaining ingredients and chill for 30-60 minutes
  • serve cold

source: https://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe-1941264

04/24/2025: i accidentally skipped the onion, and it was completely fine without it, so i’m marking it optional. also, noticed the recipe had changed significantly to have a lot of tomato juice instead of using all fresh tomatoes, and have directions to leave it chunky. i think it’s better to use all tomatoes, and you can make it as chunky or smooth as you want. 30 seconds on high in a vitamix will make it perfectly smooth and completely emulsify the olive oil, which i quite like.