Return to Content

Gazpacho Soup

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

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.

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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%

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.

yankee-giftsub-apr2014-v2