Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
8 servings

This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup.

How to Make It

Step 1

To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.

Step 2

Preheat oven to 375°.

Step 3

To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.

Ratings & Reviews

Danika12's Review

July 29, 2013
All the work is in the prep, but it is a refreshing and tasty soup once complete.

patch19's Review

July 31, 2010
I've served this twice to company; both times, they wanted the recipe.