My Spanish friend taught me how to prepare this authentic gazpacho, a great way to use fresh summer vegetables.
6 servings (serving size: 1 2/3 cup)


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2 pounds ripe tomatoes (about 3 medium)
1 (2-inch) chunk of French or Italian bread, preferably day-old
2 cucumbers, peeled and chopped
1 small green pepper, seeded and chopped
1 clove garlic, peeled and chopped, optional
1/2 small onion, peeled and chopped
2 tablespoons olive oil
About 1/4 cup water
1 to 2 tablespoons sherry vinegar, or red wine vinegar
1 cucumber, peeled and cubed
1 green or red pepper, seeded and cubed


1. Peel tomatoes using a small, sharp knife. Core and cut into quarters.

2. Soak the bread in water for 2 minutes, then squeeze out the excess moisture.

3. Place tomatoes, moistened bread, cucumbers, pepper, garlic, onion, olive oil, water, 1 tablespoon of the sherry vinegar, and a pinch of salt into a large bowl; mix well. Transfer the vegetable mixture in batches to a food processor or a blender, and purée until almost smooth. Taste for seasoning; add additional sherry vinegar and salt if necessary. Serve with the raw vegetable garnishes in small bowls.

How kids can help: Place the veggie mixture in the unplugged food processor, and push the button to purée; put the garnishes in bowls.

Created date

October 2003