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Tomato Gazpacho

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

Ingredients

  • 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

Instructions

  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.