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.

Charlie Foster
Source: EatingWell Magazine, July/August 2019


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

176.1 calories; protein 3.8g 8% DV; carbohydrates 18.1g 6% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars 8.1g; fat 10.3g 16% DV; saturated fat 1.4g 7% DV; cholesterolmg; vitamin a iu 2484.4IU 50% DV; vitamin c 55.7mg 93% DV; folate 44.9mcg 11% DV; calcium 43.3mg 4% DV; iron 1.3mg 7% DV; magnesium 29.4mg 11% DV; potassium 603.5mg 17% DV; sodium 474.8mg 19% DV.