Chunky Gazpacho

When it comes to gazpacho lovers, there are two groups – those who prefer it smooth and those who like it chunky. We are fans of this chunky version, but you can always puree it if you prefer. We just love the fresh flavors of really ripe produce, especially during tomato season.

Chunky Gazpacho

  • Prep Time20 min
  • Ready inChill for 2 hours or overnight


    • 1 orange bell pepper
    • 1 red bell pepper
    • 1 Vidalia onion
    • 4 ribs of celery
    • 1 cucumber
    • 3 cloves garlic, chopped
    • 4 ripe tomatoes
    • 1/2 tsp cumin
    • 2 tsp sea salt
    • 2 tsp black pepper
    • 3 cups tomato juice
    • 1/2 cup red wine vinegar
    • 1 lemon, juiced
    • 1/4 cup olive oil


    1. Cut the cucumber in half and remove the seeds.
    2. Finely chop the garlic and add to a bowl.
    3. In a food processor using the pulse button, coarsely chop each vegetable one at a time so as not to overprocess them. Add each batch of  chopped vegetables to the bowl.
    4. Add cumin, salt and pepper and mix well.
    5. Add the tomato juice, red wine vinegar, lemon juice and olive oil to the bowl and mix well.
    6. Adjust seasoning to taste.
    7. Let the soup chill in the refrigerator for at least 2 hours. The longer it rests the more developed the flavors. The soup is better when made the day before.  

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