Anyone else still have tomatoes coming out of their ears?


My version of gazpacho is easy, delicious, and great for you.  I make it early in the week and then it is perfect to have for lunch or a light dinner.

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I just chunk up all of the veggies and bread, plop them in a blender, and then run the whole thing thru a food mill to get out the tomato skins, cucumber seeds, and anything else that would make it now smooth.


I also like to chopped up some extra cucumber and red bell pepper into a small dice to give the soup a little heft.

But that is totally optional.  The gazpacho of just a good without it.


Prep time
Total time
Serves: 4
  • 8-10 medium tomatoes
  • 1 large cucumber, peeled
  • 1 large red bell pepper
  • 3 cups cubed french bread
  • 1½ cups water
  • ½ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  1. Cut the tomato, cucumber, and red bell pepper into chunks.  Place all ingredient into a blender (you might need to do this in batches).
  2. Blend until smooth.
  3. Pour the soup thru a food mill to strain out all of the tomato skins.
  4. Refrigerate until ready to eat.
  5. Eat!

You can also cut up some additional cucumbers and red bell pepper to add to the soup right before eating.

To change it up a little bit add in a clove or two of garlic.

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