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Gazpacho with Crispy Pancetta and Sour Cream

Servings 6 people


  • High-powered blender
  • Cutting board
  • Chef’s knife


  • 2 pounds fresh summer tomatoes, roughly chopped, slimy cores removed
  • 1 small vidalia onion roughly chopped
  • 1 large red bell pepper, roughly chopped
  • 1 English cucumber peeled, 1/4 minced, 3/4 roughly chopped
  • 1/4 cup fresh basil leaves
  • 1 large garlic clove, smashed with the side of a knife
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp sherry, apple cider, or red wine vinegar
  • 1 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 2 to 4 ounces diced pancetta 
  • 1/4 to 1/3 cup sour cream (omit for Whole30)


  • Place 2 pound roughly chopped, cored tomatoes, 1 small roughly chopped vidalia onion, 1 large roughly chopped bell pepper, 1/4 cup fresh basil leaves, and 3/4 of a peeled roughly chopped cucumber, 1 smashed garlic clove, 1/4 cup extra-virgin olive oil, 2 tablespoons vinegar, 1 teaspoon kosher salt, and 1/8 teaspoon black pepper into a high-powered blender and blend until smooth.
  • Taste, and adjust salt, pepper, and vinegar as desired.
  • Pour the gazpacho into a large serving bowl (or just keep it in the blender if you don’t need your blender…) and stir in the minced cucumber.
  • Chill the gazpacho for at least 2 hours before serving. Taste and season again if needed before serving.
  • Just before you serve, crisp up 2 to 4 ounces of pancetta, depending on how much your crew likes delicious crispy bacon-y bits! Warm a non-stick skillet over medium heat, add the pancetta and cook for 4 to 5 minutes until crispy. Drain on a paper towel lined plate.
  • Divide gazpacho between 4 to 6 bowls and top with a dollop of sour cream, lots of crispy pancetta, and a sprinkle of fresh herbs if you’ve got ‘em!
Author: caroline chambers