Two seafoam blue bowls filled with red orange smooth soup.
Smooth, creamy gazpacho.


By Kathleen Schenck
September 13, 2019

I have tinkered and tweaked, toiled and tried to create a gazpacho recipe people actually want to eat. This is far from the salsa-as-soup one often finds on summer menus. This is a creamy, emulsified version served best with homemade garlic croutons on top, or the micro greens as pictured above, if that’s something you are into. The better your tomatoes and olive oil, the better the dish.

Yield: 4 servings

Time: 15 minutes, including garnishing and making it all look pretty


  • About 2 pounds ripe red, orange and/or yellow tomatoes, cored and cut in half or quarters
  • 1 poblano, cubanelle or anaheim pepper. If you and yours enjoy a little heat, add a smaller mild pepper (though anaheims can sometimes pack a punch–try before adding) from the above list plus a red jalapeño, cored, seeded
  • 1 small cucumber, peeled
  • 1 shallot, peeled
  • 1 clove garlic, peeled
  • 2 teaspoons raspberry vinegar, more to taste
  • 1 teaspoon good quality Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • Squeeze of lemon
  • ½ cup extra virgin olive oil, more to taste, plus more for drizzling


  1. Place the cut tomatoes in a bowl. Sprinkle salt on the cut side of the tomatoes and let sit for a few minutes while you prep the other vegetables.
  2. Combine salted tomatoes and their juice, pepper, black pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep-sided bowl. Blend at high speed until smooth, about 2 minutes.
  3. With the motor running, add the vinegar and Worcestershire. Slowly drizzle in the olive oil. The mixture will turn coral pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until creamy.
  4. Place in container with tight-fitting lid and into the fridge for about an hour. Serve in bowls with a squeeze of lemon on top, croutons, micro greens, or simply chopped green onion.

Can be refrigerated in container with tight-fitting lid, but it is best the day it is made. Something happens to the tomato skins after a day or two. They curl and become less appetizing texture-wise. Some recipes call for straining the gazpacho, but that to me loses much of the flavor and nutrients. Let me know how it goes. Enjoy!