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Easy Tomato Gazpacho Soup


2 large tomatoes,

1 large cucumber, peeled, halved

1 onion, peeled and halved

1 bell pepper, seeded and quartered

24 oz. tomato juice, divided

1/4 cup extra-virgin olive oil

1/3 cup red wine vinegar

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

a few dashes of hot sauce

1 clove garlic, minced

1/4 cup chives, finely chopped



This is a great soup for the summer.

You don’t even have to turn on the stovetop. You can serve it as an

appetizer for Shabbat or an easy weekday meal with some crusty bread.

Blend 1 tomato, 1/2 of the cucumber,

1/2 of the onion, 1/4 of the bell

pepper and 1/2 cup of the tomato juice in a blender until smooth.

Transfer to a bowl and add remaining tomato juice and the olive oil,

vinegar, salt, pepper and hot sauce.

Cover and chill for 2 or more hours in the refrigerator.

Dice the remaining veggies and refrigerate separate from the soup.

Stir in garlic and chopped veggies before serving. Sprinkle with

chives and serve cold.

Leftovers keep in the refrigerator for up to 5 days.