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Eat my pickles.
Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Late Summer Gazpacho

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Prep time: 15 mins | Total time: 60-120 mins | Serves: 2-4


  • 3 pounds ripe heirloom tomatoes, seeds and cores removed
  • ½ English hothouse cucumber, peeled and seeded
  • 1 red bell pepper, seeded
  • ¼ cup shallot, finely chopped
  • 3 tbsp. red wine vinegar
  • 3 tbsp. extra virgin olive oil, plus more to drizzle as a garnish
  • ½ tsp. sea salt
  • ½ cup Bubbie’s Baby Kosher Dill Pickles, sliced, to garnish
  • 1 cup cherry tomatoes, halved, to garnish
  • ¼ cup fresh basil leaves, to garnish


    1. Add summer gazpacho ingredients to a high-speed blender: heirloom tomatoes, cucumber, red bell pepper, shallot, red wine vinegar, extra virgin olive oil, and sea salt.
    2. Blend on highest speed until completely smooth and creamy, about 30 seconds.
    3. Pour gazpacho through a fine-mesh sieve into a large bowl or jar. Discard seeds and pulp from fine-mesh sieve.
    4. Cover gazpacho and let chill in the refrigerator for 1-2 hours.
    5. Serve gazpacho garnished with cherry tomatoes, sliced Bubbie’s pickles, and fresh basil leaves. Drizzle with extra virgin olive oil and sprinkle with freshly ground black pepper.