This recipe is private

Patio Gazpacho

Renée G.


I made this yesterday and served it today at lunchtime. The recipe and the pictures are from my friend Janet who lives in Michigan. She gave me her permission to share with anyone I wanted. I hope you enjoy...we loved it and there is a little left so might have it for dinner, too.


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6 - 8
20 Min
No-Cook or Other


  • ·
    5 cups ripe tomatoes diced and seeded
  • ·
    1/3 cup fresh lime juice
  • ·
    1 jalapeno seeds and veins removed, finely minced
  • ·
    1 garlic clove minced
  • ·
    1 tbsp. fresh chives minced
  • ·
    1 tbsp. fresh basil chopped (about 6 leaves)
  • ·
    1½ tsp. of balsamic vinegar
  • ·
    ½ tsp. kosher salt
  • ·
    1 large seedless cucumber diced
  • ·
    1 green pepper, diced
  • ·
    ¼ cup red onion, diced
  • ·
    diced avocado and celery stalks for garnish

How to Make Patio Gazpacho


  1. Place 1 cup of diced tomatoes, lime juice, jalapeno, garlic, herbs, spices and salt in food processor or high speed blender to make the base of the soup – puree until smooth. (I used a Vitamix)
  2. Pour into large pitcher or bowl and add the rest of the diced tomatoes, cucumbers, bell pepper, and red onion to base and stir well to combine.
  3. Refrigerate for a few hours to overnight; to allow all the vegetables to get acquainted with each other.
  4. Serve with diced avocado and celery sticks.

Printable Recipe Card

About Patio Gazpacho

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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