Gazpacho Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at

2-3 slices French style bread
1 cup water for soaking
3-4 cloves garlic
3-4 red ripe tomatoes
1 green bell pepper
1 small cucumber
1 small onion or shallot
1/2 cup extra-virgin olive oil
1/4 teaspoon sea salt, maybe more
1/2 teaspoon raw sugar or honey
4 tablespoons white wine vinegar
1 cup cold water or broth

finely chopped tomato, green pepper, and cucumber for garnish
fresh bread cubes, cut about 1/4 inch in size

Soak the bread in water a few minutes and then squeeze out, discarding the soaking liquid. Cut the tomatoes, pepper, cucumber and onion into quarters. Reserve a small quantity of each for the garnish. In food processor with steel chopping blade in place, drop in the cloves of garlic with the motor running to finely mince them. Then add the tomatoes, pepper, cucumber, and onion. Pulse to thoroughly chop, adding oil, salt, sugar, vinegar, and bread. Process until as smooth as possible, doing in two batches if necessary. Remove to a bowl and stir in the 1 cup water or broth, taste and add more salt or vinegar until it tastes just right. Chill with an ice cube in each glass or bowl, or chill the soup in refrigerator. Finely dice the reserved vegetables and garnish each serving along with some bread cubes.

Recipe created 1998-06-24.

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