I love soup but a hot soup in summer can make you wilt. Thank goodness for gazpacho!! It’s so refreshing and light AND it’s good for you so you can feel a lot less guilty when you eat those ribs and hot dogs knowing that at least you got your vegetables!

You can make this a day ahead, so it’s great for a party.

Here’s the video:


Gazpacho ingredients



14 tomatillos (you can also use medium size red tomatoes)

1 large cucumber, peeled, de-seeded and cut in chunks

1 bell pepper, cored and chopped

1 large red onion, chopped

1 avocado, seeded and chopped

1/2 jalapeno, seeded and chopped (omit or add less jalapeno if you don’t like it too spicy)

NOTE: Veggies don’t need to be chopped fine or perfectly because they will be pureed.

1/3 loaf of bread – sourdough loaf, baguette or ciabatta, sliced and cut into chunks.

2 cups tomato juice

¼ cup tequila

¼ cup olive oil

2 tbsp. white vinegar

salt and pepper to taste


In medium bowl, put 1 cup tomato juice and the bread. Mix so that all of the bread is covered with the juice. Set aside.

In Vitamix or food processor, put in 1 cup of tomato juice and the veggies and other ingredients, pulsing on and off until pureed and mixed. You can decide how chunky you want your gazpacho to be. Put mixture in a large bowl. In the Vitamix or food processor, put the bread/juice mixture and then some of the already mixed gazpacho to help it blend well. Puree. Add to the gazpacho mix and stir.

Chill for at least 2 hours so the flavors meld. Serves 4-6.