Tomato Gazpacho


  1. Fill a medium saucepan 3/4 full of water. Bring to a boil, add the cherry tomatoes and simmer for 5 minutes.
  2. In a blender, puree the cooked cherry tomatoes and red bell pepper. Strain the tomato-pepper puree, discard solids and return the puree to the blender.
  3. Blend the remaining ingredients, except the garnish, with the tomato-pepper puree until smooth.
  4. Refrigerate for 30 minutes. 
  5. Stir before serving. Pour into individual cups and garnish with cherry tomatoes, yellow bell peppers and cucumbers. Top with cilantro and croutons if desired.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


2 1/2 pints cherry tomatoes

1 red bell pepper, diced

14.5 ounces Happy Harvest Diced Tomatoes, drained

1 cup peeled and diced cucumber

2 1/2 teaspoons chopped jalapeño pepper

1/2 red onion, diced

2 tablespoons fresh squeezed lime juice

2 teaspoons minced garlic

2 tablespoons Carlini Extra Virgin Olive Oil

1/2 teaspoon Stonemill Essentials Ground Cumin

1/4 teaspoon Stonemill Essentials Chili Powder

1 1/2 teaspoons Stonemill Essentials Paprika

2 1/2 teaspoons Stonemill Essentials Iodized Salt

2 teaspoons Stonemill Essentials Ground Black Pepper


1 cup cherry tomatoes, halved

1 yellow bell pepper, diced

3 cucumbers, peeled and diced

1/2 cup chopped cilantro

5 ounces Tuscan Garden Texas Toast Croutons (optional)

Prep Time:
20 minutes (plus 30 minutes to chill)

Cook Time:
5 minutes

Total Time:
25 minutes (plus 30 minutes to chill)

2 quarts