IN THE KITCHEN: My Mother’s Gazpacho with a New Kick!

by | In the Kitchen

Stuffed Artichoke Bottoms

I love giving new flavors to old tried and true Recipes

Sometimes I don’t want a salad but need my veggies. Gazpacho is the answer! I did give it some updated products to increase the taste. Even my kids liked it. The one problem to really watch is not to puree the veggies in your blender. Once you have placed all your cut up items in the blender, use the chop settings. I usually need to do it in two settings because it makes a lot. Delicious on a hot summer’s night or warm fall evening. Or Sunday Bruch with my Blood Mary tip below. I usually serve it with a croissant with the spreadable pimento cheese spread, heated.

Don’t forget salt, pepper and black garlic salt


4 Cups diced fresh tomatoes

1 ½ Cups chopped fresh green pepper

¾ cup Chopped onion- I love the sweetness of the red onion – but didn’t have any today. Either works fine. 

3 celery stocks chopped up

The original recipe calls for 1 clove of garlic. I use 1 tablespoon or more of Gourmet Garden Chunky Garlic in the produce refrigerator section. Where their chopped garlic, celery and other items are. Don’t be shy — garlic and ginger are so good for you — put it in everything.

1 tablespoons of Gourmet Garden ginger in the produce refrigerator section, next to the garlic. Or the frozen or powder ginger. I just love ginger and its health benefits.

1 Tablespoon each- Crazy Jane’s mixed-up salt and pepper.

1 Tbsp. paprika

Again, Mother used Beef Bouillon, I use Dr. Kellyann’s Bone Broth with 16 G of protein. Or any good Bone Broth. So much better for you.

I keep all 3 in the little bowls behind them and use in just about everything

I have used these two items for years. Want a good Bloody Mary? Put Lime juice around the rim of your glass. Pour some Crazy Jane’s Mixed-up pepper and some black garlic salt around the rim of your glass. Use your own Bloody Mary recipe and mix the Bloody Mary mix and vodka together. Garnish with what you love and enjoy! Everyone loves it.

Putting it all together

On you largest cutting board. Chop up all the veggies. They don’t have to be equal or perfect, they will all be blended in the end. Get your Bone Broth out and pour half in the blender. I start with the tomatoes, then green pepper, etc. With this recipe, I have to do it in two batches. Put all the spices in at the end and blend both batches in a big bowl.

Chill for at least 2 hours before serving. I love a slice of lemon on top and my husband loves just a bit of sour cream. A delicious salad in a bowl!

Serves 6 and will keep for a few days in the refrigerator.  Enjoy!

Recipe and photos by Margi Kyle
Photo courtesy of Deborah Young Studio

Margi Kyle is the managing editor for She is also, “The Color Doctor”, and has built an astounding portfolio from the ever-important ‘Designer’s perspective’. Never idle, this Professional Interior Designer has contributed to this industry as an Interior Designer, Television Host, Mentor, Keynote Speaker, Educator, and Writer. Margi has Taught Interior Design of over 45 years and is the executive director for We Make Color Easy, The Dewey Color System. You can book a seminar or color course with her by emailing her at

Casual Dining

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