• Hands-on Time

    20 min

  • Total Time


  • Difficulty

    Showing Off

  • Servings


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Gazpacho: A Summertime Favorite



  • 1 cup cubed country bread, no crusts
  • 1 garlic clove, chopped
  • 4 medium-sized, ripe, juicy in-season tomatoes; chopped
  • 1 small cucumber, peeled and chopped
  • 1/2 cup carrots, diced
  • 1/2 green bell pepper, diced
  • 1/4 cup extra virgin olive oil
  • 1.5 tablespoons of sherry vinegar
  • Sprinkle of salt
  • 1/4 cup cold water, or more if necessary
  • Optional garnishes: diced cucumber, diced green bell pepper, cheddar crackers, Manchego cheese (cubed or shredded), sour cream



Put the bread in a bowl with cold water. Let it soak for about 5 or 10 minutes, then drain and squeeze the water out from it.

Add the bread, garlic, tomatoes, cucumbers, carrots, bell pepper and olive oil to a food processor or blender; blend until smooth.

Whisk the sherry vinegar into the soup. If too thick, add 1/4 cup of water, or more, until you have your desired consistency.

Season with more salt, to taste. Garnish, as desired