Gazpacho - A Chilled Tomato Soup

6-8 servings


  • One 28-ounce can whole tomatoes or 3 1/2 cups chunked fresh tomatoes with the cores removed. (It is not necessary to peel the tomatoes.)
  • 1/4 cup white vinegar
  • 3 cloves garlic, peeled
  • 5 tablespoons olive oil
  • 1 slice stale rustic or French bread
  • 1 green bell pepper, cored and seeded
  • 1 large cucumber or approximately 1 1/2 cups peeled and cut into chunks
  • 1 small cucumber, diced for garnish


Place the tomatoes, vinegar, garlic, olive oil, bread, green bell pepper and the peeled cucumber chunks into a blender and blend until pureed. Pour through a sieve and press with a spoon or mallet to extract the juices. Discard the seeds and skins.

Chill and serve with the diced cucumber as garnish.

Recipe reprinted by permission of Big Mill Bed & Breakfast, NC. All rights reserved.

RecID 8847

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