In Recipes and Nutrition

Great in the summer

Serves 4


  • 1 slice country-style bread, about 1″ thick, crusts removed
  • 2 small cucumbers, peeled, seeded, and chopped
  • 2 lb. very ripe tomatoes, seeded and coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 2 tbsp. sherry vinegar
  • 12 cup extra-virgin olive oil
  • Salt

Optional Garnishes:

  • 12 green pepper, seeded and finely diced
  • 12 cucumber, peeled, seeded, and finely diced
  • 1 cup (12“) croutons
  • 12 small white onion, peeled and finely diced
  • 1 small tomato, seeded and finely diced

Gazpacho Soup

photo 4


  1. Soak bread for 1hour in a small bowl in water to cover. Squeeze out moisture with your hands.
  2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
  3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
  4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.

Adapted from:

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