Recipe: Gazpacho


If you still have tomatoes and peppers in your garden, this is the soup for you. This is a recipe I posted about a year ago (I’m on the East Coast at the moment), so for more pictures of this recipe, nutrition and price information, go to and click the “soup” category on the right-hand side to find it.

Check back next Monday for a NEW tasty dish.

Servings: 4
Time: 25 minutes active; 85 minutes total

3 pounds ripe, red tomatoes, cored
1 small cucumber, peeled and seeded
1 medium green pepper, cored and seeded
1 small onion, peeled
2 garlic cloves, minced
1 small serrano chile, stemmed
1 slice of bread, crusts removed and cut into 1″ pieces
1/2 cup extra virgin olive oil
1/4 cup sherry
2 tablespoons parsley, chives or basil, chopped finely

1. Roughly chop 2 pounds of tomatoes, and half of the cucumber, green pepper and onion. Put in a large bowl and add garlic, finely chopped chile and 1 1/2 teaspoons salt. Toss until well combined and set aside.

2. Cut remaining tomatoes, cucumber, onion, green pepper and serrano into a 1/4″ dice. Toss with 1/2 teaspoon salt and put vegetables in a strainer and set it over a bowl. Set aside for one hour.

3. Transfer 1/4″ diced vegetables to a small bowl. Add bread cubes to the liquid left behind by the 1/4″ diced vegetables and allow to soak for one minute. Add soaked bread and liquid to roughly chopped vegetables and toss to combine.

4. Transfer roughly chopped vegetables-bread mixture to a food processor and process for 30 seconds. With processor running, slowly drizzle in extra virgin olive oil and continue to blend until completely smooth, about 2 minutes.

5. Move mixture to a bowl and add sherry and minced herbs. Cover and refrigerate at least two hours or preferably overnight. Serve, passing 1/4″ diced vegetables to top.

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.