This easy gazpacho recipe is a great way to use less-than-beautiful-but-still-great-tasting tomatoes since they get whirled up in a food processor. The chilled soup is served here with Mexican sour gherkins--bite-size cucumbers that look like mini watermelons and have a slightly sour flavor. Look for them at your farmers' market. Source: EatingWell Magazine, July/August 2019

Charlie Foster


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, bell pepper, cucumber, garlic and salt in a large bowl. Add vinegar, 1 tablespoon oil and bread and toss to combine. Let stand at room temperature for 1 hour or refrigerate overnight.

  • Transfer half of the tomato mixture to a food processor. With the motor running, slowly add 1 1/2 tablespoons oil and process until chunky for a rustic gazpacho or puree for a smooth one. Transfer to a bowl. Repeat with the remaining tomato mixture and 1 1/2 tablespoons oil.

  • Serve topped with cucumber slices, pepper and more oil, if desired.


To make ahead: Prepare through Step 1 and refrigerate overnight.

Nutrition Facts

176 calories; 10.3 g total fat; 1.4 g saturated fat; 475 mg sodium. 604 mg potassium; 18.1 g carbohydrates; 4 g fiber; 8 g sugar; 3.8 g protein; 2484 IU vitamin a iu; 56 mg vitamin c; 45 mcg folate; 43 mg calcium; 1 mg iron; 29 mg magnesium;