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If you’ve been sweltering in this summer’s brutal heat wave, here’s a secret weapon that will cool you down as it slims you down…Glorious Gazpacho!

Because tomatoes hit their peak about the same time temperatures do, this very easy and cold vat of deliciousness is loaded with summer flavors…but not with calories.

Since I wait all winter for tomatoes to taste like tomatoes again, I almost always have it in my summer inventory and can easily eat 2 big bowls of it a day!

Make it a day or two ahead so the flavors can mingle…

And, remember, your food processor is your BFF…

Use it, and this takes just 30 minutes to throw together!


8 Persian cucumbers (about 4 cups) skin on, chopped (you can use 3 regular cukes, but you must scrape the seeds from those..)

2 small red onions, chopped (about 3 cups)

2 large red bell peppers, chopped

1 large, fresh Peperoncini or Hungarian Pepper (You’ll recognize them when you see them. If unavailable, use another red bell pepper, instead.)

1 fresh jalapeno, minced

2 T fresh garlic, minced

2 large stalks celery, fine chop

6 cups chopped fresh tomatoes (I buy medium vine ripened if there’s nothing ready in the garden)

1/2 cup seasoned rice wine vinegar

1 46-ounce bottle plain tomato juice (not V-8!)

2-3 t kosher salt (amount will vary depending on saltiness of the tomato juice you buy)

Rough chop all of the vegetables and put them into the food processor and chop each one separately.

(After chopping garlic, you can leave it in processor while you chop tomatoes…it will get integrated more evenly that way.)

Toss everything in a large bowl or Tupperware and pour in the vinegar and the tomato juice and taste for seasonings.

When adding salt, be conservative.The intensity of the flavors will increase as it sits.

Let it rest in the fridge overnight before serving… Even better 2 days after…!

Cold gazpacho is not only a great dish to serve at a summer BBQ, it’s also a refreshing addition to your summer picnics…!

(Not a word about my Annie Sullivan sunglasses here… Not. A. Word.)






About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
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  1. elissa barnes says:

    Hi Lisa, it’s Elissa, Gilda’s mom. I love your website! Am totally determined to rework my fridge, habits….

    I have a question… do you have the recipes somewhere, in a book or pamphlet, that I can purchase?.. rather than printing each recipe? if not, that’s ok, I just wanted to see before I print each one..

    Thank you!!


    • Lisa McRee says:

      Hi, Elissa!!! So glad to hear from you! Working on the book but wanted to launch the blog first…I know you don’t need to lose any weight, so I’m really flattered you’re giving it a try! Give Gilda a big hug from Kate and we’ll see you on the soccer field in a few weeks!! xolmc

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