Tomato and Red Pepper Gazpacho

Feeling the heat of the summer? Cool off by making week’s delicious recipe! The Tomato and Red Pepper Gazpacho, from Harper at PaleoGrubs, helps keep you cool during a steamy summer while providing an excellent array nutrients.


  • 2 lb ripe and chopped tomatoes
  • 1 large cucumber peeled and chopped
  • 2 large red bell peppers, deseeded and chopped
  • 2 garlic cloves, minced
  • 1 tbsp (15 mL) lemon juice
  • 4 tbsp (60 mL) olive oil
  • Salt and pepper to taste

For garnishing:

  • 2 tbsp chopped tomato
  • 2 tbsp chopped cucumber
  • Olive oil for drizzling
  • Basil leaves for decoration


Place tomatoes, cucumber, garlic, and red pepper in a blender. Blend until smooth. Add olive oil and lemon juice. Season with salt and pepper to taste and blend again. Pour the gazpacho into a pitcher and place in a fridge to cool for at least 30 minutes. In a small bowl, combine the tomato and cucumber. This will be used as the garnish Serve the gazpacho and drizzle with olive oil and garnish with chopped veggies and fresh basil.

Serves 4

By: Harper from PaleoGrubs

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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.