Gazpacho Popsicles


5 large, ripe tomatoes, cut into quarters

½ cucumber, peeled, seeded and coarsely chopped

½ pepper of any color, red, yellow, purple or green, seeded and coarsely chopped

2 cloves garlic, quartered

1 Tablespoon kosher salt

1 teaspoon, ground red pepper corns

1 teaspoon, Piment d’Espelette (or any other hot powered chili)

¾ cup EVO

1 teaspoon Saba or Balsamic vinegar


Cooking directions:

1.        Put everything in a food processor and process until finely pureed. 

2.       Place into a popsicle mold along with a wooden stick and freeze. (Follow the instructions from the mold manufacture.)

3.        As this makes 16 popsicles, you’ll need to do this in two patches.

4.       Tip:  When you add gazpacho in the molds, leave ½ inch space from the top as mixture will expand during freezing process.


Makes: 16

Beverage Recommendations:   A heady rosé such as a Rioja Rosado, Sauvignon Blanc from New Zealand or a Rías Baixas Albariño.   Margaritas work too!