This gazpacho recipe is a warm-weather elixir in every way. Whether enjoyed by the pool or on the patio, it’s arguably as refreshing as a cocktail. Green, healthy (vegan and GF!), and flavor-packed, I’m proud of this latest kitchen experiment and hope you’ll bring it into your home, too. 


  • 3 pounds green tomatoes (as ripe as possible!), chopped 
  • 1 hothouse cucumber, peeled and chopped 
  • 1/2 jalapeño, deseeded and chopped (you can use the whole thing if you like a kick) 
  • 1 shallot, chopped 
  • 1 tablespoon chopped cilantro 
  • 2 cloves garlic, smashed 
  • 1 1/2 teaspoons salt 
  • Juice of 1 lime or lemon 
  • 1/2 cup olive oil 
  • 1/4 cup white wine vinegar 
  • Fresh herbs, to garnish 
  • Diced melon, to garnish 


In a large bowl, add tomatoes, cucumber, shallot, jalapeño, cilantro, garlic, and salt. Toss and allow to sit at room temperature for at least 30 minutes and up to 4 hours. 

Add olive oil, citrus juice, and vinegar to the bowl. Add ingredients to a food processor in batches, blending until desired consistency is reached. 

Serve chilled with a garnish of herbs, melon, and sea salt. 

Serves 6-8 

Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at