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Spanish Gazpacho

  • ServingsServings


  • 1 slice bread
  • 2 garlic cloves
  • 2 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 2 1/2 pound ripe tomatoes, cored and quartered
  • 1/4-1/2 cup extra virgin olive oil
  • 1/2 cucumber, peeled, seeded and finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeno, deseeded, finely chopped
  • 1 pepper, any color, finely diced (optional)
  • 1 slice day old bread, cut into small cubes (optional)


Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute. (to make a richer creamier broth add the full 1/2 cup oil)

Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. (I use a shinwa, but you can use anything with very fine wholes)

Transfer to a glass container and chill, covered, until cold, about 3 hours.  Serve with a tray of toppings, chopped cucumbers, peppers, onions and jalapenos and allow guests to make their own.