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I spent many years perfecting my gazpacho recipe. Mine is without bread. In gazpacho circles there is a major debate about bread or no bread. In Spain it is often with, mine is without. Mine also has no onions. Some people like onions in theirs but I find the flavor overpowering and I want to taste all those delicious heirloom tomatoes. The one thing you're going to need to get over is the color. If you are using heirloom tomatoes it will be anything from yellow to deep red. By changing the color of the bell pepper you can enhance this and end up with a really fun orange yellow soup. Okra seed oil provides the finish touch that it seems gazpacho has always been looking for. There is a hint of spice in the oil and it enhances tomatoes beautifully. I don't add a lot of spice to the gazpacho because I want to really taste the flavors the oil drizzled delicately on top.


  • 3 cups of ripe heirloom tomatoes (2 large tomatoes) 
  • 1 cup cucumber seeded and chopped
  • 1 cup chopped seeded red bell pepper
  • 1 clove garlic
  • 1 Tablespoon good wine vinegar like American Vinegar Works Rose' Vinegar
  • 1/4 cup very good extra virgin olive oil like Seka Hills
  • 1/2 teaspoon kosher salt
  • Salt and Pepper to taste
  • Okra Seed Oil


  1. Rough chop the tomato, removing the stem but not the seeds or peel.
  2. Smash the garlic on a cutting board with the back of your knife, add the kosher salt and mash into a paste.
  3. Add all ingredients to a blender and blend until smooth.
  4. Taste and adjust the vinegar, salt and pepper to taste.

Chill completely before serving. Add a drizzle of okra seed oil on top just before serving and have the okra seed oil on hand because you'll want to add more as you go, it's so good!

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