An easy-to-make twist on the classic chilled soup.

Gallery

Kirsten Strecker

Recipe Summary

prep:
10 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside.

    Advertisement
  • Process cucumber, roasted peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while blender is running. Transfer to the bowl; whisk to combine. Stir in salt; season with pepper. Refrigerate, covered, until chilled, about 30 minutes. Divide gazpacho among 4 bowls. Garnish each with 2 cucumber rounds.

Reviews (6)

76 Ratings
  • 5 star values: 6
  • 4 star values: 18
  • 3 star values: 31
  • 2 star values: 19
  • 1 star values: 2
Rating: Unrated
02/20/2011
Where is the nutritional information? The magazine always lists the breakdown.
Rating: Unrated
12/15/2010
Hummm, I am wondering what the benefit of adding to a bowl is, less it would be too much liquid for the blender if done all together at one time in the blender? I will try this one later, when the weather is warm again. I adore Gazpacho!
Rating: Unrated
08/11/2010
Why waste the bowl? Combine the bread ingredients in the blender, pulse once, and then continue with step 2, adding other ingredients to the blender. I don't think these folks do their own dishes.
Advertisement
Rating: Unrated
08/06/2009
Read step 2 more closely... 2. Process cucumber, roasted peppers, and BREAD mixture in a blender until smooth...
Rating: Unrated
07/07/2009
Yea what to do with the Bread..??? I would think that there would be "Proof Readers"
Rating: Unrated
07/25/2008
Now that I have set aside the bread, garlic vinegar
Advertisement