Raspberry-Jalapeno Gazpacho

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

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.