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Kristi Rochon's Gazpacho

Gazpacho is a favorite among the cold soups. This recipe comes from reader Kristi Rochon of Seattle, Washington.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2004


  • 4 large tomatoes (about 1 1/2 pounds), chopped
  • 1 each red and yellow bell pepper, ribs and seeds removed, chopped
  • 1 large cucumber, peeled, seeded, and chopped
  • 1/2 small red onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno chile, ribs and seeds removed, chopped
  • 1/2 teaspoon ground cumin
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 ounces French bread, cut into 1/2-inch pieces


  1. In two batches, process all ingredients except bread in a food processor or blender until combined but still chunky. Pour into a large bowl; add bread. Cover; refrigerate 1 hour or up to 1 day. To serve, stir in up to 1 cup water for desired consistency.

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