You don’t have to wait for cold weather to enjoy a satisfying bowl of soup. Gazpacho is a refreshingly chilled, summer soup, usually made with a pureed mixture of fresh tomatoes and other garden vegetables, olive oil, breadcrumbs garlic. You can even stir in cold shrimp or crab to make this a more complete meal.  The gazpacho is even better when prepared one day ahead and stored in the refrigerator, which allows the flavors more time to blend.

Karen Rankin
This Story Originally Appeared On


Credit: Victor Protasio; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

Recipe Summary

30 mins
1 hr 30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Tear baguette in half; tear 1 half into small pieces, and place in a blender. (Set aside remaining baguette half.) Add water, 1/2 cup of the oil, and 1/4 cup of the vinegar to blender; let stand 10 minutes.

  • Coarsely chop 2 of the bell peppers. Add chopped peppers, cucumber, garlic, and 2 pints of the tomatoes to blender; process until smooth, about 1 minute. Stir in 1 teaspoon each of the salt and paprika. Cover and chill until cold, about 1 hour.

  • Meanwhile, chop remaining 1 bell pepper and 1 pint tomatoes; place in a small bowl. Add remaining 1 tablespoon oil, 1 tablespoon vinegar, and 1/2 teaspoon salt; stir to blend. Set aside.

  • Preheat toaster oven to 400°F. Cut reserved baguette half into 8 diagonal slices. Place slices on toaster oven pan; bake in preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.

  • Stir together goat cheese, chives, and parsley in a small bowl; spread over cooled toasts. Ladle chilled soup into 4 serving bowls. Top with chopped tomato mixture; sprinkle with paprika. Serve with toasts.