White and Red Gazpacho


Tomato and Cucumber Gazpacho



– 1 can of san marzano plum tomatoes

– 1 cucumber, seeded, peeled and cut into chunks

– 1 chopped red bell pepper

– 1/2 diced onion

– 1 jalapeno, seeded and chopped

– 2 garlic cloves

– 1/4 cup olive oil

– 1 lime, the juice of

– 2 tsp Worchestershire sauce

– 1/2 tsp ground cumin

– Salt and pepper to taste

– Basil, chiffonade




  1. Put all ingredients, except for the salt and pepper, into a food processor and process until soupy and a little chunky.


  1. Season with salt and pepper to taste.


  1. Serve with chopped ribbons of fresh basil (chiffonade).



White Gazpacho



–          2 Granny Smith apples, peeled and diced

–          1 cup of seedless grapes

–          2 cloves of garlic

–          1 ½ cups of day-old bread, cubed

–          ½ cup of blanched almonds

–          1 tsp of red wine vinegar

–          1 cup of milk

–          ¼ cup of olive oil

–          Salt and Pepper to taste




  1. Put all ingredients into a food processor or blender and puree. Season with salt and pepper after pureeing.
  2. Serve chilled, and enjoy.



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