I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Tomato & Yellow Pepper Gazpacho
...in your mind.
Tomato & Yellow Pepper Gazpacho

Tomato & Yellow Pepper Gazpacho

Serves 6 - This is big and bold and full of flavor and deserves to be made.


  • 2 yellow peppers, seeded & cut into big chunks
  • 4 medium ripe Roma tomatoes, quartered with just the stem end removed
  • 2 long English cucumbers, or 1.5 medium ones - cut lengthwise and then into 1 inch chunks
  • 1 medium yellow onion, peeled and cut into big chunks
  • 2 cloves garlic
  • 2 tablespoons hot sauce, I like Cholula
  • 1 large bunch Cilantro or Parsley - no stems
  • 3-5 ounces tomato juice or Bloody Mary mix - depending how thick or thin you like it
  • Salt & pepper to taste
  • Extra virgin olive oil for serving


  1. The key is to blend everything, so if you can fit everything in a processor or blender the first time, go ahead and blend until still a bit chunky
  2. If you need to do it in 2 shifts, do that - eventually everything will fit for a final blend, but don’t blend it too perfect - keep it a little chunky
  3. Put in a bowl and drizzle with a little olive oil