A Recipe for Beach Gazpacho Welcomes in the Warmer Temperatures


Beach Gazpacho

This simple yet tasty Beach Gazpacho recipe is a perfect way to greet the rising temperatures on both coasts.

Beach Gazpacho is a beach day staple here in Maine, and can be paired nicely with a chilled dry white  (Rocky Gully Dry Riesling) or bubbly.

This recipe is also makes for zesty soup shooters. It can impress as an easy appetizer for any group gathering. Make a batch in advance and fill shot glasses or champagne flutes with this no fuss gazpacho and add a splash of ice cold vodka, top with a raw oyster,  clam or a poached shrimp or scallop.

Beach Gazpacho

Meal type Cucumber, Tomatoes
Season Spring, Summer


  • 8-10 Organic peeled tomatoes, or 16 oz canned (Muir Glen)

  • 1 Sweet onion
  • 1 large or 2 small, organic cucumber
  • peeled or not 
juice of one lemon
  • 1/4 cup red wine
 splash of olive oil
1 lg or 2 smcloves of garlic 


1 Chill
2 Blend
3 Chill
4 Topped with poached shrimp and/or poached scallops
(buy already cooked or poach for 3 minutes in a bit of white wine and lemon)
garnish with cilantro or parsley


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