Gazpacho - Cold Soup


  • 2 pounds Large Red, Ripe (and fragrant) tomatoes
  • 1 large cucumber, peeled
  • Half loaf day old French Baguette (bread crumbs also work)
  • 1 large, Green bell pepper (Italian green bell pepper|green peppers are also perfect)
  • 1 cup Extra Virgin olive oil
  • 6 Spring onions
  • 1 clove garlic
  • 3 Tablespoons white wine vinegar
  • 1 teaspoon paprika (spicy or sweet)
  • salt and pepper to taste
  • 1 1/2 Quart water


  1. Chop up bread into small pieces and soak in 1 cup water.
  2. Dice all of the vegetables and place in large bowl.
  3. Add bread and then the olive oil, stir.
  4. Pour three tablespoons of white wine vinegar into the bowl, the paprika, 1 1/2 quart of water and salt to taste.
  5. Add all of the contents of the bowl along with one quart of water to the blender, and blend for a few seconds until you reach the desired thickness. For thicker Gazpacho use less water.
  6. Place the blended gazapacho back in the bowl and chill for at least one hour before serving (or add ice cubes).
  7. You can garnish the bright cold soup with avocado cubes and diced peppers.
This article uses material from the "Gazpacho - Cold Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License