“In Spain, gazpacho is often served as a smooth and silky pureed soup. This recipe is chunky/smooth, but you can puree the vegetables in a food processor a little longer until very smooth.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop 1/4 cup each of the tomato, bell pepper, cucumber and red onion. Combine in a small bowl; cover and set aside in the fridge.
  2. Put the remaining tomato, bell pepper, cucumber and red onion in a food processor. Add the bread, oil, and garlic; pulse until a very coarse puree.
  3. Transfer the mixture to a large bowl; stir in the remaining ingredients. Cover and refrigerate until well chilled, at least 2 hours or up to 2 days. Ladle the gazpacho into 4 chilled bowls and top with the reserved chopped vegetables.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: