Recipes from the Roulant: Tomato Gazpacho

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Have you seen our huge tomato and garlic sale? Nothing beats a cold, light and refreshing summer soup during the hotter months of the year. Why not try this delicious Tomato Gazpacho soup by Ricardo Cuisine.

Make sure to fill out this form to receive your garlic and/or this form to receive your tomatoes! The pick-up location is on Thursdays at the Farmer’s market between 3:30pm and 7:30pm, at our office on 111 Roy East. First one to order, first one to receive!

Tomato Gazpacho

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Author Ricardo Cuisine


  • 2 cups tomato juice
  • 2 tomatoes cubed
  • 1 English cucumber peeled and cubed
  • 1 green bell pepper seeded and cubed
  • 1 cup cubed stale bread
  • 1 small onion coarsely chopped
  • 1 garlic clove finely chopped
  • 1 tbsp sherry vinegar
  • 1 tbsp olive oil


  1. In a blender, purée all the ingredients until smooth. Season with salt and pepper. Refrigerate for 1 hour or overnight. Adjust the seasoning.

  2. Serve the cold soup in bowls or cups. Drizzle with olive oil.

  3. If desired, garnish with a spoonful of sour cream or plain yogurt and diced cucumber.

Recipe Notes

When the garden is filled with tomatoes and cucumber, gazpacho, the Spanish cold soup, is the perfect recipe. It freezes well. You can even make your own tomato juice.


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