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Summer Gazpacho

This traditional Gazpacho recipe tastes like summer in a bowl.
Summer Gazpacho

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Servings: 6
Total Time: 30 minutes active, 60 minutes inactive
Recipe by: Rae


2 oz hearty white bread, crusts removed and torn into 2 in pieces
1/4 cup green onion, rough chop
1 clove fresh garlic, smashed
1 cup cucumber, peeled, seeded, rough chop
1/2 cup orange pepper, seeded, rough chop
4 cups fresh, fresh, fresh tomatoes (your favorite variety I like Brandywine), rough chopped
4 large fresh basil basil leaves, torn
1 TBSP Italian parsley, rough chop
1 tsp Kosher salt + more to season
1 TBSP white balsamic vinegar
1 tsp red wine vinegar
1 TBSP Extra virgin olive oil
fresh ground black pepper
Optional garnishes:
sliced mini cucumbers or diced cucumbers
sliced or diced tomatoes or varying colors
sliced green onion
chopped parsley
chiffande basil


1. Place all ingredients in a bowl and let sit out for 30 minutes.

2. Working in batches puree the soup in the blender until completely smooth. Pour into a clean container. Taste and season if needed.

3. Cover and chill 30 minutes.

4. With with your choice of garnishes.


Please use the best summer tomatoes. I make this only once a year when the tomatoes are perfect.

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Summer Gazpacho

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