Yes yum chilled cold tomato soup, perfect for that hot summer’s day… well it would be if we would have one, just one.., me thinks it ain’t gonna happen now, but hey I made it anyway because I got passed on a recipe link for gazpacho that sounded like one i would like… I don’t like them too thin, or too chunky… oh goldilocks this one is just right, smooth with just the right amount of bits and bobs in it.

Gazpacho (adapted from Molly Watson) serves 4

3 lbs tomatoes hacked up


1 smallish cucumber peeled and rough chop

1 clove garlic

3 inch piece of baguette or 2 slices white bread

1 tbsp good sherry vinegar

1 tbsp good red wine vinegar

1/2 c good olive oil

salt & pepper

Garnishes… finely chopped cucumber, red onion, bell pepper.

In a blender puree tomatoes, cucumber, garlic, bread and vinegars until smooth (you may need 2 batches to do this) pour through a FINE mesh sieve.


Discard solids.  Blend again with olive oil.  Pour into a bowl season.  Chill.





  1. Gabriel
    Posted September 2, 2009 at 11:14 pm | Permalink

    You don’t say what to do with the bread. In Spain I had white gazpacho that was made with almonds and bread. No tomato. It was amazing.

    • thecatskillkiwi
      Posted September 3, 2009 at 8:37 am | Permalink

      whoops! bread gets pureed along with everything else, amending recipe now.

Post a Comment

Required fields are marked *

%d bloggers like this: