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The Best Gespacho!


Cut up and put in blender:

1 1/2 lb ripe tomatoes 

1 green pepper 

1 small onion 

2 small peeled cucumbers 

4 T red wine vinegar 

1/4 t tarragon 

1/4 t sugar (I’ve used sugar substitute) 

1 clove garlic 

1 c tomato juice or ice water 

A little tabasco 

A little basil or parsley (optional) 

Salt (optional)

Put it through a food mill to remove tomato seeds.  

It’s great as is, chilled, or frozen and then blended into gazpacho slush, which looks great in martini glasses.

Adapted from Penelope Casas, The Foods and Wines of Spain--

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