Appetizers,  Soups

Ditalini’s Gazpacho

Ditalini’s adaptation of a recipe from a New York Times cookbook:


Ditalini's Gazpacho

  • Servings: 6
  • Difficulty: medium
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  • 2 small cucumbers (1 1/2 cups when peeled & chopped)
  • 4 ripe tomatoes (3 cups when peeled & chopped)
  • 1 red onion (1 cup when peeled & chopped)
  • 2 tsp finely chopped garlic
  • 1 1/2 cups finely diced red & green peppers
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1 egg yolk
  • salt to taste
  • 1 tsp ground white pepper
  • 1/4 tsp Tabasco sauce
  • 1/2 cup tomato juice (can substitute Bloody Mary mix for a slightly spicier taste)


  • small toasted croutons
  • chopped red & green peppers
  • chopped onion
  • chopped, peeled tomatoes
  • chopped cucumber
  • chopped avacado
  • chopped bacon
  • small cooked & peeled shrimp


Peel cucumbers and cut in small cubes. Peel, core, and seed tomatoes, cut in small cubes. Peel and chop onion.

Place cucumbers, tomatoes, and onion in a food processor. Add garlic, peppers, vinegar, lemon juice, olive oil, egg yolk, salt, pepper, Tabasco, tomato juice or Bloody Mary mix. Blend well. Pour mixture into a bowl or pitcher and refrigerate until chilled.

Serve in chilled bowls with garnishes on the side.

Note: peeling & seeding tomatoes is big, messy work, and there are probably canned alternatives. Some people (Philistines, no doubt) may be tempted to substitute tomato juice.


Amateur cook and barbecue fanatic.

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