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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


Recipe Summary

1 hr 25 mins
25 mins


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

1 cup
176 calories; protein 3.8g; carbohydrates 18.1g; dietary fiber 4g; sugars 8.1g; fat 10.3g; saturated fat 1.4g; vitamin a iu 2484.4IU; vitamin c 55.7mg; folate 44.9mcg; calcium 43.3mg; iron 1.3mg; magnesium 29.4mg; potassium 603.5mg; sodium 474.8mg.

2 fat, 2 vegetable, 1/2 starch