The garden Wild’s California Style Gazpacho

September 18, 2018

California Style Gazpacho

around 8-10 servings

This is a free-style, “to taste” recipe, so use more or less of any ingredient you love and chop your veggies as small or large as you like


5-6 medium tomatoes (whatever you have on hand) diced. Fresh, sweet summer tomatoes are best.

1 basket cherry tomatoes, any color, quartered

1 med. red onion, diced,

2-3 cloves of garlic, minced

1 bunch of scallions, sliced thin, both white and green parts

2 medium cucumbers, diced. Peel if the skin is bitter.

1 green, red, or yellow bell pepper, diced.

2 avocados, large dice

Fresh cilantro and basil, to taste. A pinch of fresh oregano or marjoram if you like.

1 bottle of your favorite V8 style vegetable juice (approx 46 oz) low sodium in any case, spicy or not.

Salt and pepper to taste

A couple of splashes of red wine vinegar and/or fresh lemon juice (1-2 Tbsp)

If you like the heat, add some japapeno, serrano, or other hot pepper.


1Combine all ingredients in a large bowl.

2Best if chilled for a few hours or overnight for the flavors to meld. The vegetables will release juice.

3Thin with water, if necessary. Adjust your seasonings afterwards.


5Bonus tip! Make Ponce Farm's Salsa and add it to the gazpacho, along with pre-cooked shrimp and enjoy the best shrimp cocktail ever!


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