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Summer Gazpacho

Summer Gazpacho

Beat the heat with this easy gazpacho recipe. A lovely pairing with our Rosé or Sauvignon Blanc. Enjoy!


  • 1 english cucumber
  • 2½ pounds ripe tomatoes, chopped
  • 2 fresno chiles, or ½ red bell pepper, stemmed and seeded
  • ¼ small red onion, rinsed
  • 4 small garlic cloves
  • ¼ cup chopped cilantro, plus more for garnish
  • 3 tablespoons sherry vinegar or red wine vinegar
  • ½ cup olive oil, plus more for drizzling
  • 1¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Cherry tomatoes and fresh herbs, for garnish


  1. Finely chop ¼ of the cucumber and reserve for garnish.
  2. Peel the remaining cucumber, cut it into chunks, and transfer it to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
  3. Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
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