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  • 4 or 5 very ripe tomatoes (about 2½ pounds), blanched, peeled and chopped
  • 1/2 medium white onion, chopped (about ½ cup)
  • 1 large cucumber, peeled and chopped
  • 1 green bell pepper, seeded and chopped
  • 2 cloves garlic (or 4 if you are Spanish)
  • 3 or 4 slices day-old French bread (1/2-inch), soaked in water
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 2 to 4 tablespoons balsamic vinegar
  • pinch ground cumin
  • Croutons (optional)


  1. Reserve some chopped tomato, onion and cucumber for garnish. Place remaining tomatoes, onion, cucumber, bell pepper, garlic and bread in a blender or food processor in batches.
  2. Purée until smooth. If a thinner consistency is desired, omit bread or add small amounts of water and blend further. Add salt, oil, vinegar and cumin. Chill.
  3. Serve with croutons, if using, and garnish with reserved tomato, onion and cucumber.
Recipe courtesy of Martin Booe.

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The recipe was originally published as Senora Mercedes Sanchez's Gazpacho on

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