Gazpacho Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

0 ratings


  • 2 lbs ripe tomatoes, diced
  • 1 seedless cucumber, peeled and diced
  • 1/2 cup red onion, diced
  • 1/3 cup green pepper, seeded and diced
  • 1/3 cup yellow pepper, seeded and diced
  • 1/3 cup red pepper, seeded and diced
  • 3 cups fresh cilantro, minced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 cup fresh breadcrumbs
  • 1 cup tomato water, recipe follows
  • 1 lb very ripe tomatoes
  • 1/2 tablespoon kosher salt


Combine the first 8 ingredients in a large bowl and blend using an immersion blender.


*Cook's Note: If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until chunk-free.


Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.


Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.


Tomato Water:


Combine 1 lb ripe tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.



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