Three Guys From Miami: Cuban and Spanish Food Recipes

Jorge Castillo: When it's hot in Miami...

Glenn Lindgren: ...which is just about every day of the year....

Raúl Musibay: ...we like to eat something cold..

Jorge Castillo: Gazpacho, a cold tomato-based soup is just the ticket. Glenn and I have developed our own recipe over the years.

Glenn Lindgren: It's easy to make and we love it!

Gazpacho de Glenn and Jorge

By Three Guys From Miami

Prep time: 15 minutes
Total time: 15 minutes
Yield: 8 servings

Fresh garden vegetables in a chilled tomato base, perfect for a hot day.


1/2 cup tomato juice
1/4 cup olive oil
2 medium onions
1 green peppers, seeded
1 red pepper, seeded
2 medium cucumbers, peeled
5 cloves garlic
5 large red ripe tomatoes
1/3 loaf Cuban bread, soaked in water
2 tablespoons vinegar
juice of one lime
1 teaspoon cumin (adjust to taste)
2 teaspoons salt (adjust to taste)
1/2 teaspoon pepper (adjust to taste)


Red Onion, diced
Green pepper, seeded and diced
Red pepper, seeded and diced
Chopped fresh cilantro
Green and/or black olives
Cubed ripe avocado
Cut the vegetables in smaller chunks. If you want to be fancy or just can't stand little pieces of tomato skin, by all means peel your tomatoes! We haven't decided if we're basically lazy or just need the fiber, but we never peel our tomatoes for gazpacho! (We guess that's why we're just Three Regular Guys from Miami!) You can also seed your cucumbers if you suffer from some sort of seed phobia.

Process all the vegetables in a blender in small batches with tomato juice and olive oil until you have a thick puree. (Include tomato juice and tomatoes with every batch to provide plenty of liquid.) For the last batch, soak bread in warm water, wring out excess water, add the bread and process thoroughly.

Add the vinegar and lime juice. Season the puree with the salt, pepper, and cumin. Adjust to taste. Blend thoroughly in the blender. Chill in refrigerator until very cold.

Just before serving, garnish with chilled diced red and green pepper, cucumber, onion, olives, avocado, and some chopped cilantro. For an added kick, puree two jalapeño peppers with a one tablespoon lime juice, a pinch of salt and a drop or two of water. Add sparingly to each bowl just before serving, or serve at the table.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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