Gazpacho Mamor

While walking through my local farmer’s market, I noticed the most gorgeous vegetables I have seen in a long time. Baskets were brimming full of rich red tomatoes, crispy cucumbers, and peppers of all shapes and sizes. My most favorite part of all was the reasonable prices for fresh ingredients; sold to me by the farmers who picked them. Clearly it’s the peak of harvest season in Pittsburgh, and now was the time to take advantage of all that Mother Nature had to offer.

What makes this blog so special to me is the opportunity to connect with people from all walks of life through the love of great food and flavors. Like a five year old child opening a present to reveal a shiny new toy, I become giddy when someone shares their favorite recipe with me. This recipe was given to me by Beatriz Ball. She is the owner of a company that manufactures amazing serving pieces that can go from freezer to oven to table. I had the opportunity to meet with her during a New York trip. We talked about many things, but best of all, we shared our passion for great culinary adventures.

Shortly after my trip, Bea sent me this recipe to try. I was tickled when she said she thought of me and had to share it after watching Julie and Julia. The timing couldn’t have been more perfect because my produce bins were overflowing with my farmer’s market bounty. It’s cool, refreshing and the homemade croutons add the perfect touch of crunch.

Gazpacho Mamor
Prep Time
Cook Time
Total Time
Recipe Type: Soups
Serves: 4-6 people
  • 1/3 cup red onion, large diced
  • ½ cup yellow bell pepper, large diced
  • ¼ cup cucumber, seeded & large diced
  • 1 Tbl. garlic, minced
  • 1 Tbl. jalapeño, seeded & minced
  • 3 ripe tomatoes, large diced
  • ½ tsp. Worcestershire sauce
  • 2 Tbl. olive oil
  • 2 Tbl. fresh lemon juice
  • ¾ cup tomato juice
  • salt and pepper to taste
  1. Pulse onion, bell pepper, cucumber, jalapeno and garlic in a food processor until lightly minced. Be careful not to over pulse the ingredients. You want to have a light chunky texture in the soup, not baby food. Pour into a medium mixing bowl. Pulse the tomatoes in the food processor until lightly chunked. Pour into the mixing bowl. Add the Worcestershire sauce, olive oil, lemon juice and tomato juice to the mixing bowl. Toss until well combined and season to taste. Top with homemade croutons, avocados, fresh cucumber, or sour cream.

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this Recipe:  
  • I have always shied away from Gazpacho out of sheer ignorance, “Cold soup!? .. No thanks.”
    I LOVE THIS STUFF! I can not say how much I was won over by it. It is so refreshing and bright in taste.
    If you have never had Gazpacho before, you MUST try this one.

  • What a yummy gazpacho! I tried to make my 1st traditional gazpacho last month and it turned out really good. Still have sometime to make it again before the Fall!

  • That’s gorgeously delicious Cory! 🙂 I need to get to the Farmer’s Market this week. The local grocery store produce is SO SAD. :-p Hope work isn’t killing you, talk to you soon my friend 🙂