Gazpacho #1

This summer soup is light and fresh and a great way to use up the tomato surplus that inevitably arrives sometime in late summer.  My 2-year-old daughter loves dipping homemade pumpernickel bread to soak up bites of soup.  She makes a big mess, but it’s worth it for the messy tomato-face smile.


6 medium-size, vine-ripe tomatoes, cored, and roughly chopped

2 cucumbers, peeled, cored (remove the seeds), and roughly chopped

1 green pepper, roughly chopped

2 garlic cloves, roughly chopped

4 to 5 teaspoons sherry vinegar, or to taste

1 teaspoon kosher salt, or to taste

2 tablespoons olive oil (plus more for drizzling while plating)

2 pieces of stale crusty bread (or a handful of croutons)

Parmigiano-Reggiano cheese for garnish


  1. Put all ingredients except the cheese in a food processor and blend until smooth.
  2. Taste.
  3. Add additional vinegar or salt, if needed.
  4. Refrigerate for two hours before serving. Garnish with cheese.

Comment on this recipe

You must be logged in to post a comment.