Hopar's chunky gazpacho is a family recipe from an Armenian uncle's Italian restaurant — the gazpacho that made hot Los Angeles summer nights bearable. Finely chopped peppers, shallot, garlic, cucumber, scallions, and tomato swim in tomato juice with red wine vinegar, dill, and a finishing splash of good balsamic. Chunky by design, wildly refreshing, and even better after a night in the fridge.
SERVES 8
When I was growing up, my hopar (Armenian for dad’s brother) owned an Italian restaurant. I loved the gazpacho they served, so refreshing on hot Los Angeles summer nights. It truly hit the spot! I asked him for the recipe and he didn’t remember the amounts, but he did remember all the ingredients. I experimented until I got it right!
INGREDIENTS
½ cup/40 g each red and green bell peppers, finely chopped
½ cup/120 g shallot, finely chopped
3 garlic cloves, finely chopped
½ cup/90 g cucumbers, peeled and finely chopped
2 tbsp/6 g scallions, finely chopped
6 tomatoes, peeled, seeded and diced
3 cups/710 ml tomato juice
¼ cup/60 ml red wine vinegar
2 tbsp/30 ml extra-virgin olive oil
2 tbsp/5 g fresh dill, chopped
1 ½ tbsp/22 ml high-quality balsamic vinegar
1 tsp/5 g sea salt
COOKING INSTRUCTIONS
In a large bowl, combine bell peppers, shallot, garlic, cucumbers, scallions, tomatoes, tomato juice, red wine vinegar, olive oil and dill. Cover and refrigerate, preferably overnight. Add balsamic vinegar and salt and serve.
Pro Tips
- Chop everything by hand, fine but distinct — this is chunky gazpacho, and a food processor would turn it into the very thing it isn't.
- Refrigerate it overnight before serving. The extra time is what transforms a bowl of chopped vegetables into a proper gazpacho.
- Add the balsamic vinegar and salt only at serving time; high-quality balsamic loses its fragrance during the long chill.
- Peel and seed the tomatoes — the skins and seeds add bitterness and wetness that dilute the clean tomato flavor.
- Use the best tomato juice you can find (or blend and strain ripe tomatoes); it's the body of the entire soup.
Frequently Asked Questions
How long does gazpacho keep?
Up to four days refrigerated, and honestly the flavor peaks on day two. Stir well before serving since the chopped vegetables settle.
Can I make this smooth instead of chunky?
This recipe is intentionally chunky — the texture is the family signature. If you prefer smooth gazpacho, you'd want a different recipe built for blending.
Why add balsamic at the end?
A good balsamic's aroma fades with time. Stirring it in just before serving keeps its fruity complexity vivid against the tomato.
Is this gazpacho paleo?
Entirely — just vegetables, tomato juice, vinegar, olive oil, dill, and salt. No bread, no cream, and no sugar needed.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS In a large bowl, combine bell peppers, shallot, garlic, cucumbers, scallions, tomatoes, tomato juice, red wine vinegar, olive oil and dill.
- Cover and refrigerate, preferably overnight.
- Add balsamic vinegar and salt and serve.
