Classic Gazpacho

Outside, it's summer with a vengeance. When it's hot and humid the way it is thes days, the last thing you want to eat for lunch or dinner is soup...unless it's gazpacho. The much loved cold soup of Spanish origin is healthy, delicious, and very popular. Here's a great gazpacho from Old Traditions/New Renditions, the cookbook dedicated to former rabbi Jeffrey Hoffman and Laurie Hoffman in appreciation for 20 years of “ food for thought" at Congregation Sons of Israel in Upper Nyack.


  • 1 1/2 lbs. red ripe tomatoes
  • 1 green pepper chopped
  • 1 small onion, chopped
  • 1/2 medium cucumber, peeled, seeded and chopped
  • 1 clove garlic , peeled and chopped
  • 4 T. tarragon vinegar
  • 2 T. Olive oil
  • 1 1/2 cups tomato juice
  • Salt and freshly ground pepper
  • Diced cucumber , onion, pepper and tomato for garnish

Combine cucumber, green pepper,onion, tomatoes and garlic in food processor. Process until well blended, add vinegar and oil, process briefly. Transfer to bowl, stir in tomato juice and season to taste with salt and pepper. Refrigerate until ready to serve. Serve in bowls with diced garnish.