This recipe was originally my mother's, though I've adjusted it to make a much thicker soup, since that's my preference. If you prefer your gazpacho to be on the thinner side, simply blend in enough water to get the texture you desire (my mother's recipe originally called for 3 cups).
- 2 lbs ripe Roma tomatoes, roughly chopped
- 1 cup cubed Italian-style bread, crusts removed
- 1/2 English cucumber, roughly chopped
- 1/2 sweet red pepper, roughly chopped
- 1/2 red onion, roughly chopped
- 3 cloves garlic, peeled and roughly chopped
- 1/4 cup olive oil
- 2 tbsp sherry or white wine vinegar
- 2 tbsp tomato paste
- Dash Worcestershire sauce (omit for vegetarian version)
- Salt and pepper
- Diced tomatoes
- Diced cucumbers
- Diced red and green peppers
- Diced red onion
- Toasted croutons
- Finely chopped fresh parsley
- Combine all of the ingredients (excluding garnishes) in a blender and process until you have a slightly thick, smooth puree. Taste and adjust seasoning if necessary.
- Pour into a non-reactive container, and transfer to the refrigerator for at least 3 hours or overnight, if possible, to chill thoroughly and give the flavours plenty of time to mellow and blend.
- To serve, ladle the gazpacho into wide, shallow bowls and serve with the garnishes alongside in small bowls, so that everyone can garnish their soup as they like.
- Category: Soups
- Method: No Cook
- Cuisine: Spanish