This is the recipe of a Spanish master chef who was on a short guest stay in Puerto Vallarta. We fell in love with his Gazpacho. He wrote down his famous recipe on a napkin for us:



6 – 8 ripe Roma tomatoes

1 small Red Onion,

1 Cucumber

1 Red Bell Pepper

1 medium Red Beet

1 to 2 tablespoons Apple Cider Vinegar

Salt and Pepper to taste

A dash of Olive Oil

Parsley for garnish



Peel cucumber, onion and red beet and cube.

Cut tomatoes in large cubes.

Clean bell pepper and cut into stripes.

Add 1 to 2 spoons of Apple Cider Vinegar.

Add Salt and Pepper.

Mix everything thoroughly and let stand for at least 2 hours.

After 2 hours put everything in blender and blend well. Serve in bowls, garnish with parsley and olive oil and serve with toasted thin bread.

If you like a spicier version you can also blend in a Serrano Pepper.


Enjoy the wonderful tomato bounty as long as it lasts!