by Executive Chef Sebastian J Porto

4 to 6 servings



1 English Cucumber Seeded and Cut into piece

2 Red Bell Pepper Cored and seeded

4 Local Grown Tomatoes

1 Red Onion Peeled

3 Cloves of Roasted Garlic

23 ounces Tomato juice

¼ Red wine Vinegar

¼ Extra Virgin Olive Oil

½ Tablespoon Kosher Salt

1 tsp Fresh ground Pepper

1 large Carrot Peeled

2 Stalks of Celery

1 Large Jalapeño remove the stem

¼ cup of fresh sliced cilantro


Method of Preparation

Roughly chop the cucumbers, bell peppers, tomatoes, carrots, celery, jalapeno and red onions into 1 inch cubes.  Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped.  Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, cilantro, red wine vinegar, olive oil, salt and pepper.  Mix well and chili before serving. The longer gazpacho sets, the intense flavor you will get.

Served with grilled or toasted focaccia or baguette. You can also with a light, refreshing red wine, like Sangiovese, Barbera, or Pinot Noir.