My Spanish friend taught me how to prepare this authentic gazpacho, a great way to use fresh summer vegetables.

Kathy Gunst


Recipe Summary

6 servings (serving size: 1 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Peel tomatoes using a small, sharp knife. Core and cut into quarters.

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

  • 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.