Total Time
Prep 40 mins
Cook 0 mins

The perfect summer soup. This receipe is adapted from "James McNair's favorites" (more garlic, the addition of sugar and lemon)... and is very very nice. I was attempting to make enough for a couple of meals but we found this so delicious, we ate all of the would-be left-over's as well. Enjoy!!

Ingredients Nutrition


  1. Combine the tomatoes, onion, pepper and cucumber.
  2. Stir in the shallot, garlic, vinegar, sugar, lemon juice, and olive oil.
  3. Use a blender or food processor to puree.
  4. I like this better if it is a bit chunky but puree according to taste.
  5. Pour this mixture into a bowl.
  6. Season with salt and pepper according to taste.
  7. Let this mixture sit in the refrigerator for any thing from a couple of hours to a day (better).
  8. When you want to serve it, let it sit out til it reaches room temperature (about half an hour).
  9. Scoop into bowls and sprinkle with toppings.
  10. I like to serve this with cheesy garlic bread.
  11. It is soooo good.
Most Helpful

5 5

Very good recipe. Substitution of onion for shallots and deletion of sugar still makes a quite acceptable gazpacho; I also have deleted the oil with no appreciable detriment. (Most gazpacho recipes have way too much oil and breadcrumbs; it's much better with all or almost all fresh vegetable ingredients; except canned tomatoes are better than crummy supermarket tomatoes in gazpacho). I do disagree with the instruction to allow to warm to room temperature to serve. This soup is best served quite cold.