Over the years I made many different Gazpacho's and not one was alike. It is refreshing and you can add you own twist including the addition of baby shrimp, crab meat, etc. I at times add a bit of sherry to create some more exciting flavors.



  1. In a large bowl, combine all tomatoes, onion, bell peppers, and cucumbers. Mix well.
  2. In a blender, combine the tomato juice, lemon juice, lime juice, and olive oil. Blend at low speed for up to 1 minute until well blended. Pour over the tomato mixture and mix well. Season with salt and pepper to taste.
  3. Cover and chill well in refrigerator for 2-3 hours.
  4. Taste and adjust the seasoning before serving. Ladle into chilled bowls and garnish with the cilantro, green onions, croutons and crème fraiche.

Serves: 6

Wine Pairing

Esser® Vineyards  Sauvignon Blanc

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