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Bell Pepper Gazpacho

What to do when you have an abundance of bell peppers, cucumbers, and tomatoes? Make gazpacho of course! While we love our classic tomato gazpacho recipe, adding bell peppers is a fun addition, which give it a more unique flavor and a bit more texture (and all of that vitamin A + C!).

No cooking required, this is a simple, clean recipe that's perfect to whip up on a hot summer night. Serve alongside a big salad, fish, or as an appetizer at a dinner party, it's refreshing and always a crowd favorite.

Yields about 4 cups

20 oz. bell peppers (yellow or orange), roughly chopped, reserving 1/4 c. finely chopped for garnish

20 oz. yellow tomatoes, roughly chopped

20 oz cucumbers, roughly chopped, reserving 1/4 c. finely chopped for garnish

3 cloves garlic, chopped

2 Tbs. sherry vinegar

1/2 tsp. sea salt

1 Tbs. lemon juice

Finely chopped cilantro, for garnish

Setting aside the reserved peppers, tomatoes, and cucumbers, add the roughly chopped veggies to a blender, along with the garlic, vinegar, salt, and lemon juice. Blend until smooth. Add more salt to taste, if desired. Chill for 1 hour. Garnish with the reserved veggies and a dash of cilantro, before serving. Enjoy!

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