Return to Content


Yankee Plus Dec 2015


1 vote, 4.00 avg. rating (79% score)
Print Friendly

Courtesy of Verrill Farm.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1-3/4 pounds fresh tomatoes, cut into chunks
  • 3/8 cup chopped onions
  • 1 cup green, red, and yellow peppers, chopped
  • 1-1/2 celery stalks, sliced
  • 1/2 English cucumber
  • 1-1/2 scallions, sliced
  • 1/2 teaspoon garlic


Pulse the above ingredients in a food processor, being careful not to over process. The mixture should be chunky. Transfer to a bowl and add:


  • 14 ounces tomato juice
  • 1-1/2 teaspoons red wine vinegar
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon hot sauce (Red Hot or Tabasco)
  • juice of 1/4 lemon
  • 1-1/2 teaspoons cilantro, chopped


Mix together. Salt and pepper to taste.
Updated Thursday, August 22nd, 2002

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Gazpacho

  1. Anonymous February 15, 2006 at 10:13 pm #

    I have tried many different recipes for Gazpacho and this one ranks right up there as a keeper.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111