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Culinate Gazpacho

By , from the Culinate Kitchen collection
Total Time 8 hours


At the height of tomato season, when temperatures outside run high and hearty appetites disappear, this recipe is a welcome thing. My friend Kari learned it from a Spanish cook and modified it to suit her taste. We’ve modified it further but still like to think it has something authentic going for it.


2 lb. ripe tomatoes, quartered
2 garlic cloves, peeled and coarsely chopped
1 medium red bell pepper, coarsely chopped
1 cube (about 2 inches square) crustless bread from a firm-textured, French-style loaf
2 Tbsp. sherry vinegar
2 tsp. kosher or sea salt
½ tsp. ground cumin
1 tsp. sugar
½ cup mild extra-virgin olive oil
~ Chopped parsley leaves, for garnish
~ Chopped sweet bell peppers, for garnish


  1. Place half of the tomatoes, garlic, pepper, bread, vinegar, salt, cumin, and sugar in a food processor. Blend until no large pieces remain. With the motor running, add the remaining tomatoes, and when well processed, gradually add the oil. Beat as smooth as possible.
  2. Optional: Pass the purée through a food mill or strainer, pressing the back of a metal soup ladle against the pulp to extract as much liquid as possible. Discard the solids.
  3. Chill for several hours or overnight. Taste for salt and vinegar and adjust those flavorings if necessary. If you desire a less-hearty soup, thin it with ice water. At the table, pass bowls of chopped parsley and sweet bell peppers as garnishes.

This content is from the Culinate Kitchen collection.

There are 3 comments on this item
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Average Rating 5
0% recommend this recipe
1. by Carrie Floyd on Aug 18, 2008 at 8:58 PM PDT

This soup is so good, and unbelievably easy to make — definitely the answer to hot August days when you don’t want to cook, but want something seasonal and refreshing. I made a batch last week then dipped into it for several days: one night an appetizer, the next day’s lunch with a sandwich, then dinner with a salad. I never got tired of it!

2. by Debra Fox on Aug 18, 2010 at 11:59 AM PDT
Rating: five

Ive made a similar recipe a few times and it was a big hit in our house. The difference is, I added a couple of canned plum tomatoes, a few shakes of smoked tabasco and a little white and black pepper. I chilled the soup in the fridge and put the serving bowl in the freezer overnight. It was really,reallly good.

3. by debra daniels-zeller on Aug 19, 2010 at 9:43 AM PDT

So sad that my tomatoes are still green, but I can always pick some up from the farmers’ market for this one. It sounds delicious.

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