San Marzano Gazpacho

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 6 servings
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1 red bell pepper

1 1/2 red chile peppers, seeded and chopped

1/2 seedless cucumber, peeled and chopped

1 slice good quality white bread, crust removed and torn

1 small red onion, chopped

2 cloves garlic, grated into a paste

2 to 3 small ribs celery, from the heart with leafy tops, chopped

Small handful flat-leaf fresh parsley leaves

Few leaves fresh basil, torn

1 (28-ounce) can Italian San Marzano tomatoes

Extra-virgin olive oil, for drizzling

1 lemon, juiced

Kosher salt and freshly ground black pepper


  1. Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.