Easy Gazpacho Recipe

Recipe courtesy of Sue Schwalbach

Serves 6 generously


2 28 oz. cans whole, peeled, tomatoes, well drained. (San Marzano are the best)
4 scallions
¼ seedless cucumber, unpeeled, seeds removed
1 large red onion
6 garlic cloves, chopped coarsely
½ cup red wine vinegar
½ cup good olive oil
½ tsp celery salt
¼ tsp cayenne pepper
2 Tbsp tomato paste
1 ½ cup tomato juice, preferably Sacramento


  1. Cut tomatoes, scallions, cucumber and onion in large pieces and place them in food processor with steel blade. Add the garlic and pulse until all is coarsely pureed. 
  2. Place in large bowl and whisk in the vinegar, olive oil, celery salt, pepper, tomato paste, tomato juice, 1 Tbsp salt and 1 ½ tsp pepper.
  3. Cover with plastic wrap and chill four hours or overnight. 
  4. Serve with your favorite  Crostinis.