Food & Drink

Ultimate Gazpacho

Excerpted from Julee Rosso and Sheila Lukins’ The Silver Palate Cookbook.
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We like to ladle gazpacho into chilled heavy mugs as a sippable summer first course while the steaks are grilling. Garnish each portion with a crisp fresh scallion.

Ultimate Gazpacho

Makes 8 to 10 portions.


  • 6 large ripe tomatoes
  • 2 red bell peppers
  • 2 medium-size yellow onions
  • 2 large shallots
  • 2 large cucumbers
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 1½ cups canned tomato juice
  • 3 eggs, lightly beaten
  • ½ cup chopped fresh dill
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper, to taste


  1. Wash the tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed, and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.
  2. In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juice, and eggs.
  3. In a blender or a food processor, purée the vegetables in small batches, adding the tomato juice mixture as necessary to keep the blades from clogging. Do not purée completely; the gazpacho should retain some of its crunch.
  4. Stir in the dill, cayenne, and salt and pepper. Cover and chill for at least 4 hours.
  5. To serve, stir, taste, and correct the seasoning, and ladle into chilled soup bowls or mugs.


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