Traditional tomato gazpacho topped with avocado slices and creme fraiche

Tomato Gazpacho: A Chilled Summer Soup


This traditional tomato gazpacho is loaded with fresh veggies making it an easy summer meal! 



  • 1/2 cup red pepper, chopped 
  • 2/3 cup cucumber, chopped 
  • 1 garlic clove 
  • 1/3 cup red onion, chopped 
  • 4 Roma or plum tomatoes, chopped 
  • 2 cups tomato juice 
  • 2 tbsp olive oil 
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 2 tsp Worcestershire sauce
  • 1 tsp white wine vinegar
  • 1 tsp sherry
  • 4 tbsp creme fraiche
  • 1/2 an avocado, diced
  • 2 ounces lump crab meat (optional)  


  1. Place red pepper, cucumber, garlic, onion, tomato, tomato juice and olive oil in a blender.  Blend at low speed until just slightly chunky.  Add salt, pepper, Worcestershire, vineagr and sherry;  blend again on low for one minute or until desired consistency.  Place in a large bowl and refrigerate for at least 2 hours.
  2. To serve, top with 1 tbsp creme fraiche, diced avocado and crab meat.