Chunky Gazpacho – Chilled Summer Soup

On September 4, 2015, in recipes, by Anne

Anybody else suffering from an abundance of tomatoes and cukes? Last week my neighbor brought me veggies straight from her garden so I decided to whip up this delicious chilled summer soup. Add a piece of grilled chicken or fish and some crusty bread and you have yourself a quick, easy meal.

Traditionally the garlic, peppers, and herbs are smashed using a mortar and pestle, but I went the easy and fast route and used my food processor. I chopped all my veggies in batches, mixed everything together and let it chill in the fridge for a few hours. The Andalusian version includes stale bread and tomato juice and you process everything until the veggies are totally pureed and drink it as a think shake rather than a soup. I prefer the chunky version (and had more cukes than tomatoes on hand) so that is what is pictured here.


Gazp 1 9.15

Chunky Gazpacho



  • 3-4 cloves of garlic
  • 1 small jalapeno
  • 1/4 cup water
  • 5-6 large tomatoes
  • 2 cucumbers
  • 1/2 of one red bell pepper
  • 1/2 of one green bell pepper
  • 1/2 yellow onion
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp sherry vinegar
  • 1 lemon, juiced
  • 2 tsp Worcestershire sauce
  • 1/2 tsp ground cumin
  • salt and pepper to taste



1. For your mise en place – gather all of the above ingredients plus a food processor or vitamix, a large bowl, a cutting board, and a sharp knife.

2. Peel garlic cloves and place them in the food processor. Slice and seed the jalapeno (wear gloves or wash your hands thoroughly after as these babies can burn!) and add to the food processor. Add a few spoonfuls of water (reserve the rest) and process this mixture until finely diced.

3. Now roughly chop the rest of your veggies so they will fit into the food processor, and working in batches place them in the food processor and pulse a few times so they are chopped but not liquefied, adding them to the bowl as you go.

4. One all the veggies have been added to the bowl add the olive oil, vinegar, lemon juice, Worcestershire, cumin and salt and pepper and mix thoroughly. Adjust seasoning to taste. Add more water if you would like a more soupy consistency. Chill for at least two hours and if you want to get fancy serve with a garnish of sliced cukes, a hard boiled egg or a slice of crusty bread.

Gazp 2 9.15


Anne McCranie is a Portland (Sellwood), Oregon based Personal Trainer and Licensed Massage Therapist. She offers this recipe to tickle your taste buds. Please see you medical professional for specific dietary advice. 


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