You are here: Home » Recipes » Senora Mercedes Sanchez’s Gazpacho Senora Mercedes Sanchez’s Gazpacho Kitchen Tested Yield 6 servings Prep 5 mins Cook 0 mins A quick blender soup that's brimming with fresh summer flavors. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Gazpacho is cold tomato soup that's perfect for hot summer weather. Served as a stand-in for salad, this liquefied medley of vegetables is easy, light and refreshing. The joy of gazpacho is its adaptability. Vary the amounts of any of the ingredients to your taste, and save this recipe for when you have the best quality fresh ripe tomatoes. Ingredients 4 or 5 very ripe tomatoes (about 2½ pounds), blanched, peeled and chopped1/2 medium white onion, chopped (about ½ cup)1 large cucumber, peeled and chopped1 green bell pepper, seeded and chopped2 cloves garlic (or 4 if you are Spanish)3 or 4 slices day-old French bread (1/2-inch), soaked in water1/4 teaspoon salt1/4 cup olive oil2 to 4 tablespoons balsamic vinegar pinch ground cumin Croutons (optional) Instructions Reserve some chopped tomato, onion and cucumber for garnish. Place remaining tomatoes, onion, cucumber, bell pepper, garlic and bread in a blender or food processor in batches. Purée until smooth. If a thinner consistency is desired, omit bread or add small amounts of water and blend further. Add salt, oil, vinegar and cumin. Chill. Serve with croutons, if using, and garnish with reserved tomato, onion and cucumber. Recipe courtesy of Martin Booe.