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Modern Gazpacho Recipe

Gazpacho in a bowl
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2.88 from 25 votes
This well rounded Gazpacho recipe features tomatoes, cucumber, garlic, jalapenos, croutons, yogurt, scallions, honey, and more for farm-fresh flavor.

Side Dish
Soups and Stews


Servings: 2 large bowls


Prep Time: 20 minutes
Chill time: 2 hours


  • 5 large tomatoes (or 4 cups tomato juice)
  • 1 cucumber (6")
  • 1 sweet red bell pepper
  • 1 green jalapeno pepper
  • 2 scallions
  • 1 clove garlic
  • 1 cup plain yogurt
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 4 large fresh basil leaves
  • 2 teaspoons high quality extra virgin olive oil
  • croutons
About the tomatoes. If you cannot find really fresh ripe tomatoes, use tomato juice.
About the yogurt. Do not use vanilla or flavored yogurt.
Optional. Katzen's recipe included "several" fresh raw mushrooms thinly sliced. They don't work for me. What does work for me is 6 grilled shrimp or scallops. She garnishes with watercress. I like the basil better. You might want to garnish with chunks of avocado and sprinkle a crumbly cheese like feta on top.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Cut the stem end off the tomatoes and, standing over the trash can, squeeze out the seeds. Chop the rest into bite size chunks. Peel the cucumber, slice in half lengthwise, with a teaspoon scoop out the seeds and discard them. Core, seed, and chop the bell pepper. Core the jalapeno, remove ribs and seeds, then chop into small bits. Chop the scallion. Mince the garlic as small as possible.
  • In a bowl with a lid, mix the yogurt, honey, and S&P thoroughly, and then add the chopped vegetables. Salt and pepper to taste. Cover and refrigerate for an hour or two to chill and for the flavors to marry. Do not keep it in the fridge more than 6 hours or so or the tomatoes and cukes will get mushy.
  • Serve. Just before serving, taste it and adjust the salt and pepper. Take the basil leaves and roll them into a cigar. Then chop the cigar widthwise making thin streamers called chiffonade. When you serve, scoop the soup into bowls, and top with the basil and croutons. Then drizzle a thin stream of fresh olive oil across the top, about a teaspoon per bowl.