Recipe courtesy of David Rosengarten

Classic Gazpacho

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  • Level: Easy
  • Yield: 6 Servings.
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3/4 pound red ripe tomatoes (2 to 3)

2/3 cup chopped onions

1 large clove garlic

1 cucumber, peeled and seeded (about 6 ounces)

1 red bell pepper, chopped

4 ounces crustless French bread (about 3 cups coarsely chopped)

2 tablespoons Spanish OR very fruity olive oil

1/4 cup sherry vinegar

Garnish: About 6 finely-chopped Tablespoons each green bell pepper, red bell pepper, onion, cucumber, hard-boiled egg and olives; 3/4 cup small croutons


  1. In a food processor or blender puree tomatoes, onions, garlic, cucumber, red pepper, bread, olive oil and vinegar until very smooth, 2 minutes or more. Refrigerate several hours.
  2. Before serving, season with salt and pepper and strain through a sieve if desired. Thin with ice water if needed. Divide among 6 soup bowls and offer choice of garnishes.