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.

Senora Mercedes Sanchez's Gazpacho
Mark Boughton Photography / styling: Teresa Blackburn

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.


4 or 5 very ripe tomatoes (about 2½ pounds), blanched, peeled and chopped
1/2 medium white onion, chopped (about ½ cup)
1 large cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
2 cloves garlic (or 4 if you are Spanish)
3 or 4 slices day-old French bread (1/2-inch), soaked in water
1/4 teaspoon salt
1/4 cup olive oil
2 to 4 tablespoons balsamic vinegar
pinch ground cumin
Croutons (optional)


  1. 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.
  2. 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.
  3. Serve with croutons, if using, and garnish with reserved tomato, onion and cucumber.

Recipe courtesy of Martin Booe.



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