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Ripe tomato gazpacho


  • 1/2 cucumber, peeled
  • 1/2 red bell pepper, seeds and ribs removed
  • 1 kilogram super ripe summer tomatoes
  • 1 small shallot, roughly chopped
  • 1 clove garlic, finely minced
  • 2–3 tablespoons sherry or red wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 cup cherry tomatoes, quartered
  • 2 tablespoons finely chopped chives
  • Croutons or toasts, optional


  1. Slice about an inch off of the cucumber and bell pepper and dice them into small pieces, transfer to a small bowl, and set aside.
  2. Roughly chop the remaining cucumber and bell pepper and place them in a large bowl. Cut the tomatoes in half, discard the seeds using a small spoon or your fingers, and chop the remaining meaty parts of the tomato into rough chunks. Add the chopped tomatoes along with the shallot and garlic to the large bowl containing the cucumber and bell pepper and stir in two tablespoons of vinegar, the sugar, ground cumin, and a good pinch of kosher salt. Set aside for 30 minutes to one hour to allow the flavours to meld.
  3. Transfer the vegetable mixture and any juices to a blender. Season with freshly ground black pepper and three tablespoons of the olive oil and blend until smooth. Taste the gazpacho and season to taste with more kosher salt, black pepper, and/or vinegar.
  4. Stain the gazpacho through a sieve and chill in the fridge until cool, about one hour.
  5. To serve the gazpacho, divide it into bowls. Mix the quartered cherry tomatoes with the finely diced cucumber and bell pepper and scatter over the soup along with the finely chopped chives and croutons, if using. Drizzle the remaining olive oil over top of the soup and season with more kosher salt and pepper, if desired.

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