Deconstructed Gazpacho

Total Time:
17 min
15 min
2 min

6 servings

  • 6 slices baguette, sliced on severe angle to yield long angled 1/4 inch thick pieces
  • 2 plum tomatoes, seeded and finely diced
  • 1/2 European or seedless cucumber, 1/4 finely diced, 1/4 cut in larger chunks
  • 2 ribs celery, 1 finely diced, 1 cut in chunks, leafy green tops in tact
  • 1 green bell pepper, seeded, 1/2 finely diced, 1/2 chunked
  • 1 small white onion, half finely chopped, half chunked
  • The juice of 1 lime
  • 1 can crushed tomatoes, 15 ounces
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon to tablespoon hot sauce, such as Tabasco, to your taste
  • Salt, to your taste
  • 2 sprigs fresh oregano
  • A handful flat leaf parsley leaves
  • Toast bread lightly under hot broiler on both sides. Let cool.

  • Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside.

  • Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste.

  • Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve.

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