Easy // 30 mins // 3 1/2+ Quarts

Gorgeous, easy, full of flavor & adaptable.  In fact, I’m going to save some to mix w/ a creamy cheese to adorn our Harvest Pizza recipe next week.  It comes together fast in the blender.  Just a little dicing for the garnish crunch.


  • 3/4 Cup Almonds
  • 1/2 Onion, or 1 Shallot
  • 1 Clove Garlic
  • 3 Tbs Vinegar, I used sherry vinegar
  • 1 1/2 Tsp Salt
  • 1 Tsp Black Pepper
  • 3/4 Cup Water
  • 1 Grapefruit, juice & zest
  • 1-2 Lemons, juice & zest
  • 1/2 Cup EVOO
  • 2 1/2 Pounds Tomatoes
  • 2 Cups Mixed Peppers
  • 1 Cup Cucumber
  • 1 Heart Celery
  • 1 Leaf Kale
  • 2 Leaves Romaine



  • 1/4 Cup EVOO
  • 1/3 Cup Sliced Almonds
  • 1 Clove Garlic
  • 1 Lemon, juice & zest
  • Salt & Pepper to taste
  • (Opt) 1 Tsp Coriander Seeds, or ground
  • 3 Cup Harvest Vegetables, diced (I used 1 ear of corn kernels, the left over peppers & cuke, plus cherry tomatoes, kale, romaine & a red jalapeño)

Load all of the flavor base into your high powered blender and let steep while you prep out your Gazpacho veggies. 

Gazpacho Crunch Garnish: Saute the sliced almonds in the evoo until slightly golden, add in the garlic & coriander seeds & sauté just until fragrant.  Pour the hot almond oil mix over the garnish vegetables, squeeze in the lemon & season w/ salt & pepper.

Blend the tomatoes w/ the flavor base until creamy and smooth.  Pour half of the soup into a 4 quart container to make room for the additional veggies.  Blend the rest of the veggies into the soup.  Make sure everything is nice and smooth.  Add another 3/4 cup water to the blender jar and blend to rinse.  Add that to the soup. 


After your first meal experiment wildly.  This gazpacho is a salsa, marinade & dressing. Great w/ roasted yams, cauliflower & Brussels.  Add to rice & eggs.  Makes a great jar o’ soup.  Save some for next week’s pizza recipe.  Share your adaptations on social media.  I will too @ChefMarkCleveland on Instagram.