Oi! You wan’ some Gazpach?



After reading many blogs with many different variations of Gazpacho, I decided to try my own.  It’s fascinating how many different ways there are to make this dish, some including tomato juice, red wine vinegar, white wine vinegar, hot sauce, water, etc.  Some recipes tell you to peel you tomatoes.  Some tell you to cook your tomatoes.

The recipe I followed most closely was this one, but here I will show you the slight variations I made.

Servings: 8-10


  • 8 medium ish tomatoes (about 1.5 pounds)
  • 1/2 a large cucumber
  • 1/2 a red pepper.
  • 2 cloves of garlic.
  • 1/2 cup of white wine vinegar (but I’m sure any vinegar would do the trick)
  • 1/2 cup of olive oil
  • salt and pepper
  • about a handful of the doughy part of bread (no crust)
  • 1 cup of water
  • a food processor or blender or something


  1. Trim and quarter your tomatoes.  peel the cucumber and cut into chunks.  cut pepper into chunks.
  2. Soak the bread in the water for a minute or three.
  3. Put the tomatoes, cucumber, pepper, garlic, bread and vinegar into the food processor (or blender…)
  4. Blend.
  5. Add some salt a pepper.  Eyeball it.
  6. Blend again.  While the blender is running, pour in the olive oil.  Let it all continue to blend.
  7. When the gazpacho is at a somewhat liquid consistency (but still a bit chunky) you’re done blending.
  8. Pour into a container and chill in the fridge for at least an hour.  Chilling it makes the flavours combine and flourish (or something.)
  9. Serve by itself, or with some chunks of cucumber, red pepper, or whatever.  Also, try adding some Tabasco or other hot sauce for a spicy kick!

I had a cup of this chilled soup every day for about a week and a half.  It’s delicious and easy to make and definitely worth trying out.