Recipe courtesy of Rachael Ray

Deconstructed Gazpacho

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  • Level: Easy
  • Total: 17 min
  • Prep: 15 min
  • Cook: 2 min
  • Yield: 6 servings



  1. Toast bread lightly under hot broiler on both sides. Let cool.
  2. 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.
  3. 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.
  4. 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.