Great recipe for how to make authentic, fresh, delicious Spanish gazpacho. Try it!

Prep/Tot Time : 15 mins
Servings        : 4-6


·         2 pounds ripe roma tomatoes, halved and cored*
·         1 small (1/2 lb) cucumber, peeled and seeded
·         1 medium green bell pepper, cored
·         1/2 small red onion, peeled
·         2 small garlic cloves (or 1 large clove), peeled
·         3 tablespoons olive oil
·         2 tablespoons sherry vinegar
·         1 teaspoon fine sea salt
·         1/2 teaspoon freshly-cracked black pepper
·         1/2 teaspoon ground cumin
·         1 thick slice of white bread, soaked**, crusts removed
·         optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients


1.   Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.
2.   Refrigerate in a sealed container for 4 hours, or until completely chilled.
3.   Serve cold, topped with your desired garnishes.


*To core your tomatoes, simply scoop out and discard the seeds and any tough white core.

**To soak your bread (which will make for better blending), I recommend running it under the sink for a second to soak it with water.  Then just ring it out completely, and add the bread to the blender or food processor.

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