For the Soup

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


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


Soak bread for 12 hour in a small bowl in water to cover. Squeeze out moisture with your hands.

Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.

Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.

Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.


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