Gazpacho To Go

Serves 6-8


  • 3# or about 15 Roma tomatoes
  • 2 jalapenos
  • 1 Anaheim pepper

Split all lengthwise and seed peppers. Smoke* for about 45 minutes.

Chop and place in blender along with the following:

  • 1 chopped onion
  • 2 celery stalks, chopped
  • 2 large cucumbers, peeled, seeded and chopped
  • 2 garlic cloves or 1 t minced
  • 1 c cilantro leaves, chopped
  • 2 T fresh basil leaves or 1 t dried
  • 2 T lime juice (1-2 limes)
  • ¼ c olive oil
  • 2T balsamic vinegar
  • 2 t sugar
  • 1 t cumin
  • Salt & pepper to taste
  • Underwood Ranches Sriracha to taste – 1 to 2 t or 3 to 4 squirts

*If you do not have access to a smoker, add 1 t of smoked paprika to the mixture.

Optional: extra celery stalks, crumbled bacon

  1. Blend all the ingredients in a blender/processor until pureed or a smooth consistency, about 20-30 seconds. (Pulse if you want the chunkiness instead.)
  2. Taste for seasonings and heat level with more salt and UR Sriracha as needed.
  3. The mixture should be the consistency of a milkshake with a homogenous texture.
  4. Chill in the refrigerator for about 2 hours.
  5. Pour into a large glass (or a To Go mug) with a tall celery stick as a garnish and sprinkle with bacon if desired.
  6. For a Stay at Home soup/beverage, you can add a shot or two of your favorite spirit.

Karen 7.19.2020