Gazpacho a la Mrs. Landesman Recipe -
Gazpacho a la Mrs. Landesman Recipe
  • READY IN 48 mins

Gazpacho a la Mrs. Landesman

Recipe by  

"I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    45 mins
  • COOK

    3 mins

    48 mins


  1. In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2010

This is easy to make in the blender and one of my favorite recipes for gazpacho. One note on authenticity: there are many types of gazpacho in Spain and cooks regularly adjust to their own tastes. This tastes like some of the ones I had when I was over there, but for browsers trying to figure out which one to make, this is a lighter-tasting, less oily, "fresh veggies only" variety as opposed to some of the heavier, oilier, creamier, or more heavily seasoned ones that are also out there.

Most Helpful Critical Review
Jul 15, 2009

This recipe was very good with a LOT of adjustments. These are some changes we made: Used an english hothouse cucumber (less water), used 28 oz can of crushed tomatoes with puree (easier than whole tomatoes), used less (3T) olive oil, used balsamic vinegar instead of white, used cilantro instead of parsley, used V8 juice instead of tomato juice, added 8 oz of beef broth, also added 1/2 cup of breadcrumbs. Everyone loved this version of Gazpacho. I served it at a brunch last weekend and it disappeared. I will make it again!


15 Ratings

Oct 26, 2008

I love gazpacho and was looking for a simple recipe. This one is great. I omitted both the fresh parsley and tomato juice (didn't have either) and just added a couple extra tomatoes. My husband loves this soup!

Jul 25, 2008


Aug 25, 2008

So, so very good! We made this for company, and everyone loved it. Will definitely keep this as a regular. Super recipe!

Jul 19, 2010

Made this using one lg 28-oz can San Marzano roma tomatoes, seeded, including all the juice in the can, 1 fresh tomato, 2 English cucumbers, 2 bell peppers, 1 small onion, 1 large garlic clove, 1/4+ cup parsley, put in food processor, pulsing until right consistency, stopping to push large pieces down. When right, poured into a large bowl, whisked in a 12-oz can V-8, 1 tsp freeze dried dill, 1 T sherry vinegar and 1 T olive oil, 1/2 tsp each lemon zest, paprika and cayenne pepper. It was perfect, even though I couldn't wait for it to chill. Ate it with some packaged croutons on top.

Jun 08, 2010

Delicious, the right amount of spice and yet allowing the taste of the vegetables to come through. I would advise to be cautious of the amount of garlic if you are not a big fan, although it deffinately adds character to the dish.

Jul 02, 2009

This was alright but I don't personally think it deserves 5 (or even 4) stars. I'll definitely try other recipes on the site before making this one again.


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  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 6.4 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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