August 17, 2011


Gazpacho is a Spanish tomato based raw vegetable soup eaten during the warm part of the year and typically served room temperature or chilled. Originating in Andalusia, Spain, gazpacho is likely based on a Muslim or Roman peasant soup consisting of bread, garlic, olive oil and water, to which the Spanish later incorporated vegetables from the new world including tomatoes and peppers. Gazpacho is eaten throughout Spain, Portugal, and Central American, yet the soup itself varies a great deal depending upon both ingredients used and the texture and consistency created. Gazpacho is delicious with leek galette and white wine sangria.

Most any lighter bread will work.

4 ripe tomatoes, roughly chopped

1 c stale bread, roughly chopped

2 tbsp olive oil

1 medium cucumber, peeled and roughly chopped

1 medium red or orange bell pepper, trimmed and roughly chopped

1 tbsp fresh parsley

1 tbsp fresh basil

1 clove garlic, peeled

1 small yellow or red onion, trimmed and roughly chopped

salt and pepper

olive oil

balsamic vinegar

1. Thoroughly combine bread and olive oil in a small mixing bowl. Set aside for 2 hours.

2. Place onion, cucumber, bell pepper, garlic and herbs into a food processor and pulse or lightly blend until finely chopped. Add tomato and continue to process until everything is finely chopped.

3. Add bread and process until all ingredients are thoroughly combined. Season to taste with salt and pepper.

4. Serve gazpacho room temperature or chilled, topped with balsamic vinegar and olive oil to taste.

Serves 3-4


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