Gazpacho

186 Ratings
  • 5 49
  • 4 34
  • 3 52
  • 2 40
  • 1 11

On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.

Everyday Food, July/August 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
1
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Ingredients

Directions

  • In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.

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  • Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

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Reviews (4)

186 Ratings
  • 5 49
  • 4 34
  • 3 52
  • 2 40
  • 1 11
Martha Stewart Member
09/22/2019
This is very close to my recipe for Gazpacho! I loved it, except I used fresh carrots instead of juice.
Martha Stewart Member
07/13/2012
Loved this easy peasy recipe! Full of flavor and so fresh tasting!
Martha Stewart Member
07/13/2012
Delicious and easy peasy recipe. I didnt find it too garlic-heavy, it was only one small garlic clove. Great cold soup.
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Martha Stewart Member
07/11/2012
I love Gazpacho...well, I'm from Spain. Just a little suggestion about the recipe: this soup is from the south of Spain, not from La Mancha, where the manchego cheese is original. In Andalusia people take Gazpacho with croutons, chopped tomatoes, cucumber, bell pepper, even with some serrano ham, but never with cheese....
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