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Herb and Chili Gazpacho

2 1/2 pounds of ripe tomatoes (If purchased at the grocery set them out until very ripe.)

8 oz. onions

2 green peppers

1 green chili

1 large cucumber

2 T. red wine vinegar

1 T. balsamic vinegar

2 T. extra virgin olive oil

1 clove garlic, peeled and crushed

1 1/4 c. tomato juice or V8

2 T tomato puree or tomato paste

Salt and freshly ground pepper

2 T. finely chopped mixed herbs plus more to garnish. (Dill is especially nice)

Keep back 1/4 of all fresh vegetables except the green chili and place all remaining ingredients in a food processor and season to taste. Process finely and chill in the refrigerator.

Chop the remaining vegetables and serve in separate bowl to sprinkle over the top. Garnish with herbs.

Serves 6.

Sometimes I miss tomatoes and cannot wait for Spring.!

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