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Gazpacho Gazpacho

Servings: 6 servings
Prep Time: 4 hours 10 min
Difficulty: Easy

Ingredients Add to grocery list

2 lb 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 cup freshly minced cilantro leaves
2   cloves garlic, minced
1/4 cup olive oil
2 tablespoon sherry vinegar
1 cup fresh bread crumbs
1 cup tomato water, recipe follows
kosher salt and freshly ground black pepper, to taste

Tomato Water:
1 pound 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 it’s 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 the 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. 

Show: Paula's Home Cooking/May/June 2007 issue
          Watch Paula on Food Network

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Reader Comments:


I'm going to the farmer's market today to get all these ingredients fresh, fresh, fresh! Great recipe! Thanks.

By Hope on July 26, 2012


Loved your shows! Can't wait to try many of the recipes. I have been a fan of your mother's for years, and many of my favorite shows were when you and your brother cooked with her. It was so wonderful to see you carrying on that Deen tradition. Hope your show is a success!

By kate whitteker on June 27, 2012

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