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Spanish Recipe: Gazpacho

Preparation 20 minutes 2 easy
Recipe type: Soup Cuisine: Spanish

Rumor has it that this soup was brought to Spain by the Moors and consisted of only bread, garlic, olive oil, and garlic. Apparently, tomatoes found their way to our “modern” version around the 18th century after a famine in Italy deemed the unusual fruit worthy of being consumed. Whether true or not, the reality is that gazpacho was the means for folks in southern Spain to cool off during the summer and use those ingredients most available, namely fresh vegetables. Served cold, this fresh and lively soup has found its way into the homes of food-lovers all over the world as an expression of all things Spanish.


  • 8-10 Roma tomatoes
  • 2½ Green bell peppers (long pointy ones) deseeded, roughly chopped 
  • 2-3 Garlic cloves
  • ½ cup mild, Extra Virgin Olive Oil
  • ½ cup water
  • Splash of Sherry Vinegar
  • Pinch of salt
  • 2 slices of bread (crust removed)


  1. Quarter the tomatoes and fill a blender approximately ¾ of the way to the top;
  2. Add the pepper, cucumber, garlic, olive oil, water, Sherry vinegar, and salt
  3. If you wish a thicker gazpacho, add the white part of the bread after it has soaked
    in water for about 10 minutes;
  4. Blend on high for about 2-3 minutes until completely blended (and almost
  5. To make the gazpacho creamier I add a bit more olive oil.
  6. Refrigerate overnight. Garnish with any of the ingredients used in the gazpacho
    (finely diced) and serve with pan con tomate (some new variations of which are
    coming soon!).

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