Return to Content

Gazpacho Soup

Gazpacho Soup
1 vote, 5.00 avg. rating (89% score)
by

Yield: 6 servings

You can substitute balsamic or other vinegar in this version of Gazpacho soup if you wish. The bread simply disappears when you stir it in.

Gazpacho Soup

Ingredients:

  • 3 pounds (about 9 medium) tomatoes
  • 1 large onion
  • 1 large, or 2 small, green bell peppers
  • 1 large clove garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 slice white bread, crust cut off, saturated with cold water
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/2 hot chili pepper
  • 2 teaspoons salt, or to taste

Instructions:

Cut the tomatoes, onion, and pepper(s) into small chunks. Process each ingredient separately in a food processor and blend until smooth. Mix the processed ingredients together. Add the garlic, oil, vinegar, bread, and seasonings. Let the flavors mix for about 1 hour at room temperature before ladling up bowls full of Gazpacho soup.

Updated Thursday, July 25th, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Gazpacho Soup

  1. Anonymous December 28, 2002 at 10:05 pm #

    This Gazpacho soup is the best of Gazpachos. My favorite, now. Unique and easy to do variations with leftovers, such as celery and cucumber.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350