Gazpacho (W/ Stale Sourdough Bread)

Did you guys miss me? After an unforgettable 10 days in sunny land California, I’m back in NYC and ready to share my recipes with you again. While in California I was constantly thinking about an ice-cold gazpacho - a recipe I wanted to do for a very long time. Gazpacho is a Spanish cold soup made of raw fresh veggies, stale bread, vinegar, garlic, and olive oil. Let’s say- it’s a salad soup. The ingredients, texture, and thickness of gazpacho vary regionally and by family. When I worked as a cook at North Abraxas ( we used to make this dish and serve it with some ice cubes. Instead of adding a little bit of water to the soup I keep it thick and let the ice cubes melt within, cooling down the soup. Even if it’s not necessarily traditional- it is LIT! You can make this gazpacho in advance and keep it in the fridge. It can last up to 2-3 days, but I promise you will finish it right away. Try to use veggies bought from your local farmers market because it’s all about the quality and freshness of your ingredients.


4 cucumbers

6 medium tomatoes

Half red bell pepper

1 garlic clove

5-8 basil leaves

2 tablespoons olive oil

1 tablespoon vinegar (I used sherry vinegar)


Black pepper

1-2 slices of stale sourdough bread (depends how thick you like it)

For the garnish-


Finely chopped cucumber


Olive oil

Preparation steps:

- Peel the cucumbers and cut them into small pieces (doesn’t matter how you cut them, it just makes it easier to blend).

- Cut the pepper and tomatoes into small pieces as well.

- Slice the bread and tear it into pieces.

- In a stand blender add all the ingredients besides the bread and blend until smooth.

- Add the bread and keep blending until homogeneous.

- Serve in a bowl with ice cubes. Finish with bread croutons, chopped cucumber, basil, and olive oil.



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