Gazpacho Soup

Serves 4


Made with Ugly Crushed Tomatoes and Tomato ‘Nduja


1 jar Crushed Tomatoes + 3 cups of water from jar

2 tablespoons Tomato ‘Nduja (optional)

1 large cucumber, peeled, seeded, and chopped (about 2 cups)

1 red bell pepper, chopped (about 1 cup)

1 medium onion, chopped (about 11/4 cups)

2 tablespoons fresh herbs (such as tarragon, thyme, basil or parsley), chopped

1/4 cup red wine vinegar

2 cloves garlic, peeled and finely chopped

Juice of 1/2 a lemon

Sea salt

Cayenne pepper, optional

Fresh basil to garnish

Gazpacho Soup

Gazpacho Soup


In a bowl, reserve 2 tablespoons each of the cucumber, pepper, and onion to garnish.

In the food processor or blender, purée the remaining ingredients until smooth, adjusting the seasoning to taste with lemon juice, salt and cayenne pepper.

Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled glass/bowls garnished with the reserved vegetables and fresh basil.