Raspberry-Jalapeno Gazpacho

Get into the summertime swing with a sweet-and-spicy chilled gazpacho that takes full advantage of the berry bounty.

Recipe by Vallery Lomas

This recipe originally appeared in our Summer 2021 issue. Get the magazine here.

Start to Finish: 1 hour 10 minutes

Servings: 4


  • 2 packages (6 oz. each) raspberries (about 3 cups total)
  • 1 cup chopped peeled cucumber
  • 1 cup chopped ripe tomato
  • 1 jalapeño, seeded and chopped
  • 1 cup sparkling white grape juice
  • Juice of 1/2 lime
  • 4 sprigs fresh mint, leaves torn, plus more leaves for garnish
  • EVOO, for drizzling


In a blender, puree the raspberries, cucumber, tomato, jalapeño, grape juice, lime juice, and torn mint; season with salt. Strain through a fine-mesh sieve to remove the raspberry seeds. Chill until cold, about 1 hour. Serve chilled topped with a drizzle of EVOO and a few mint leaves.

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