Return to Content

Gazpacho

by

Yield: Serves 8

The addition of bread to her gazpacho came by circumstance, not design, says Sue: "It started accidentally when I absent-mindedly threw croutons into the blender while I was talking to someone. Everyone liked the result, and I've been using bread in gazpacho ever since."

Ingredients:

  • 6 medium tomatoes, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium red onion, chopped
  • 1 medium white onion, chopped
  • 2 medium cucumbers, peeled and chopped
  • 1 green pepper, chopped
  • 1 carrot, grated
  • 1 garlic clove, chopped
  • 4 cups whole-grain bread, coarsely broken
  • 4 cups water
  • 1/4 cup vinegar or lemon juice
  • 2 teaspoons (sea) salt, or to taste
  • 3 tablespoons olive oil
  • 1/2 to 3/4 cup mixed fresh herbs: basil, chervil, chives, parsley, salad burnet, tarragon, thyme

Instructions:

Combine all ingredients and mix gently. Puree in blender, doing a small amount at a time. Cover and chill for several hours or overnight. At serving time, garnish with any of the following: croutons, snipped parsley, chives, diced green pepper, cucumber, or tomato.
Updated Wednesday, December 12th, 2007
Yankee Magazine Advertising

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

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

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