Go Back


Garden-fresh, rosy in color but green in sensibility, gazpacho is perfect for summer. It needs no cooking but should chill in the fridge for at least 4 hours to reach the essence of gazpachoness.


  • 1 garlic clove
  • 1 red pepper coarsely chopped
  • 3 pounds tomatoes 4 or 5 good-sized ones, coarsely chopped
  • 1 stalk celery coarsely chopped
  • 1/4 cup olive oil
  • 2 teaspoons sherry vinegar
  • 1 slice stale bread
  • 1 scallion sliced thin
  • 1/2 cucumber peeled and diced
  • 3 tablespoons dried bread crumbs


  • In a food processor or blender, process garlic, red pepper, garlic and tomatoes in a blender or food processor until chunky.
  • Pour in the sherry vinegar then the olive oil in a slow stream. Drop in bread, and blend again until mixture becomes a rosy and thickish puree, but still has vegetable bits.
  • If mixture seems too thick for your taste, add 1/3 cup water.
  • 4 Season generously with sea salt and pepper.
  • 5 Pour into a covered container, and refrigerate at least 4 hours or as long as overnight.


Serves 4. Recipe doubles easily. Keeps covered and refrigerated for up to three days. Then it gets a little fermenty and funky.
Keyword gazpacho