This easy gazpacho recipe is heaven on a hot day. Just puree everything in a blender and top the gazpacho with a drizzle of great olive oil. Source: EatingWell Magazine, July/August 2013

Carolyn Casner




Instructions Checklist
  • To prepare gazpacho: Working in two batches, puree tomatoes, bread, cucumber, bell pepper, garlic, oil, vinegar, salt and pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.

  • To prepare croutons: Rub both sides of each slice of bread with garlic, then cut the bread into 1/2-inch cubes.

  • Heat oil in a large skillet over medium heat. Add the bread and cook, stirring often, until crispy. Sprinkle with pepper, salt and thyme. Serve the gazpacho garnished with the croutons.


Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.

Nutrition Facts

220 calories; 10.6 g total fat; 1.4 g saturated fat; 518 mg sodium. 499 mg potassium; 26.4 g carbohydrates; 4.2 g fiber; 8 g sugar; 5.3 g protein; 1404 IU vitamin a iu; 39 mg vitamin c; 29 mcg folate; 65 mg calcium; 2 mg iron; 28 mg magnesium; 2 g added sugar;