Classic Gazpacho

*Serves 8


  • 6 ripe tomatoes, chopped (remove seeds & core)
  • 2 cloves of garlic, minced
  • 1 small white onion, finely chopped
  • 3 small pickling cucumbers, peeled, seeded (chop 2 & cut one into strips for garnish)
  • 1/4-1/2 cup chopped fresh cilantro
  • 2 slices of 1-2 day old white bread (or lightly toast), remove crust & tear into piece
  • 1/8 cup red wine vinegar
  • 1/8 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 4 cups of cold water


Combine all ingredients and blend slightly in a food processor or blender to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and- if possible- refrigerate overnight to allow the flavors to blend.  If you plan to serve the soup the same day, let it chill at least 2-3 hours before serving

*Serve in cocktail or champagne glasses & garnish with a cucumber strip or large crouton.

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One Response to “Classic Gazpacho”

  1. Jess says:

    Great idea!

Any Thoughts?