Ocean Road Gazpacho

By testkitchenette
March 26, 2011
9 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Ocean Road Gazpacho

Author Notes: When I was small, my parents bought a little beach house on Fire Island, right across the Great South Bay from my hometown. Somehow, I have never managed to leave. I still spend my summers there and sell my jewelry at the store that I co-manage with my sister and amazing friend Debbie that owns the store.
Lunchtime means an opportunity to run up to the ocean and take a dip before returning to work so nourishment has to be quick and easy. I turned to gazpacho because it's cold (and that is good in the heat), don't have to turn on the stove, it's made in the blender, and I can gussy it up with grilled shrimp, scallops, or crabmeat.

Serves: 4-6


  • 2 pounds fresh summer tomatoes, chopped
  • 1 zucchini, chopped (I don't bother to peel it)
  • 2 seedless cucumbers, chopped (I don't bother to peel these either)
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 large red onion, chopped
  • 4 large garlic cloves, chopped
  • 1 jalapeno, chopped (seed it if you want)
  • 1 tablespoon fresh horseradish
  • 1/4 cup champagne/white wine vinegar
  • 1 teaspoon ground cumin
  • 2 teaspoons salt (more or less to your taste)
  • 1 teaspoon ground black pepper
  • handful fresh cilantro/parsley/basil
  • 1/3 cup fruity olive oil
  • 2 slices bread, toasted and chopped
  1. Combine all ingredients except for the oil in the blender or food processor in batches if your blender/food processor is not big enough to fit all at once. Pulse until almost smooth, a few chunks are OK. Stream in the oil and toasted bread at the end.


  • 1 tomato, chopped
  • 1 yellow pepper, chopped
  • 1 zucchini or cucumber, chopped
  1. Sprinkle on top of gazpacho and serve.

More Great Recipes: