• Antoinette

It’s a Shame I’m not in Spain enjoying this!



2 pounds ripe red Roma tomatoes, seeded and chopped

1 small yellow onion, peeled and cut roughly into chunks

1 small cucumber, peeled and seeded

1 medium red bell pepper, cored and seeded

1/4 cup fresh basil leaves, plus extra for garnish ( chiffonade)

2 large garlic cloves, peeled and minced

1 small lime, juiced

1/4 cup extra virgin olive oil

2 tbsp. red wine vinegar

1/2 tsp. Ground cumin

1/2 tsp. fine sea salt

Freshly ground black pepper

Sour cream, for garnish

Toasted bread, for garnish

Gourmet medley tomatoes, for garnish


Combine the Roma tomatoes, onion, cucumber, red bell pepper, basil leaves, garlic, lime juice, red wine vinegar, cumin, salt and pepper in a blender or food processor, and puree until the gazpacho reaches a very smooth consistency, about 2 mins.

Transfer the soup to a sealed container and refrigerate for at least 2-4 hours or until completely chilled.

Serve the soup cold with drizzle of sour cream, chiffonade basil and medley of sliced wild wonder tomatoes.

Note: Wild Wonders brand consists of Snowberry, Brown Berry, Orange Sunburst, Orange cherry plum and green zebra tomatoes.

Enjoy! 😉

4 views0 comments

Recent Posts

See All