Photo by Callie Cranford

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Yield: approximately 6 quarts

  • 5 small cans (4000g) San Marzano Tomatoes
  • 4½ pints (735 grams) raspberries, washed
  • 1½ pints (1070 grams) strawberries, hulled and washed
  • 2 (610 grams) English cucumbers, peeled and chopped
  • 1-12ounce can (300grams) Piquillo Peppers (seeded)*
  • ¼ cup (60 grams) mayonnaise (preferably Kewpie Japanese)
  • ¼ cup (30 grams) red onion, minced
  • 1 small piece (10 grams) Kombu, chopped (available at Asian Markets)
  • 3 tablespoons (45 grams) extra virgin olive oil
  • Kombu water (recipe follows) or cold water as needed
  • Kosher salt,Banyuls vinegar
  • Agave syrup
  • Ground coriander
  • Kombu Water
  • 16 ounces (500 grams) water (preferably low calcium mineral water)
  • ¼ ounces (8.5g)
  • kombu (1.7%)


  1. Working in batches, use blender to puree all ingredients except olive oil until smooth.
  2. Pour gazpacho into large container, and whisk in olive oil.
  3. Adjust consistency with kombu water or cold Water.
  4. Season to taste with kosher salt, banyuls vinegar, agave syrup and ground coriander.
  5. Strain the gazpacho. Completely Chill and Serve.

Kombu Water

  1. Wipe kombu with wet paper towel then place kombu in small pot and cover with cold water.
  2. Place pot over low heat and heat mixture to 150 degrees. Remove from heat, cover with lid and hold for 1 hour.
  3. Strain and chill completely before use.
    Yield: 1 pint


*Chef’s note: In my cooking, I use grams, because weight is always a more precise and consistent measurement than volume. I highly recommend using a home scale. It’s worth the investment.


  • from Chef Nate Whiting of Four Ninety-Two in Charleston, South Carolina

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