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Article: Leslie's Gazpacho

Leslie's Gazpacho

Servings: 5

Author: Leslie (The Accidental Chef) Thomas


  • 3 just ripe tomatoes – finely chopped
  • 2 stalks, celery – chopped thinly crosswise
  • 1 leek (white part only) – halves & sliced thinly crosswise
  • 1 large yellow or orange bell pepper – diced
  • 1 large green bell pepper – diced
  • 1 large cucumber – seeded & finely chopped
  • 2 tablespoons, il Fustino Garlic Olive Oil
  • 2 tablespoons, il Fustino Jalapeno Oil – (or more to taste)
  • 1/4 cup, il Fustino White Balsamic Vinegar
  • 32 ounces, tomato juice, low sodium
  • 1 lemon – juiced
  • salt to taste


Chop all vegetables finely, using veggies that are not overripe.

Mix vegetables, both oils, vinegar, tomato juice, & lemon juice in a large bowl. Taste for needed salt.

Refrigerate for a few hours to chill & allow the flavors to meld together. Gets better as time goes on.

Ladle it out! Good for two more days (veggies will turn soft after that).