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As the heat of the summer continues, I celebrate it with a simple ode to the season by experimenting with riffs on the classic gazpacho. There are so many variations you can make with gazpacho, but I’m saving the best for last. I’ve already created a salmorejo Cordobes, from the Southern city of Cordoba in Spain, which features a little tang and some boiled eggs. Last week, I made a traditional gazpacho, which called the usual voices into the chorus– tomatoes, cucumbers, undercurrents of spice, a splash of citrus and a grace note of green. This week, the beautiful ripe yellow tomatoes were begging to be picked up and I bought a gorgeous yellow pepper to match. I needed a little spice so I added a full jalapeno this time, a cucumber to cut the heat and of course my old friends garlic, cilantro and onions. No lime this time. Instead, a touch of oil, a dash of salt, a blitz in the blender and this whimsical sun-kissed gazpacho drew me into the summer spirit once again, Spanish-style and refreshed in under twenty minutes.



  • 5 yellow tomatoes
  • 1 cucumber
  • 1 jalapeno pepper, seeded
  • 1 yellow pepper, seeded
  • 1 orange pepper, seeded (optional)
  • 1 handful cilantro
  • salt to taste
  • 1/8 cup oil
  • 2 garlic cloves, peeled
  • 1/2 yellow onion



Combine all the ingredients in a blender, leaving a handful of finely chopped yellow or orange pepper, a handful of finely chopped cucumber and a few pieces of cilantro for garnish. Blend until completely smooth. Put in freezer for about 15 minutes.  Serve chilled adding the garnish in the middle upon plating.  Buen provecho!