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Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

The original gazpacho could not have been a tomato-based salad-soup. It looked, one supposes, like the white gazpacho with its grapes and garlic. The post-Columbian, tomato-based gazpacho still carries the mark of its old-fashioned ancestor, stale bread, as antique as the Roman legions who brought ur-panzanella with them to Spain and started gazpacho on its forward march to global fame and fusion.


  • Β½ pound stale bread, with crusts removed
  • 2 pounds tomatoes, peeled and chopped
  • 2 green bell peppers, seeds and white pith removed, chopped
  • 2 garlic cloves, peeled
  • ΒΌ cup white wine vinegar
  • β…” cup olive oil
  • 2 teaspoons salt
  • 1 small onion, peeled and chopped
  • Β½ medium cucumber, peeled, seeded, and chopped, about β…” cup
  • 1 hard-boiled egg, chopped


  1. Soak half the bread in water, then squeeze gently to remove the excess liquid.
  2. Process the bread, half the chopped tomatoes, half the chopped green peppers, the garlic, vinegar, oil, and salt until smooth. Chill.
  3. Mix together the remaining ingredients and distribute them among serving bowls. Pour the chilled gazpacho over them. If the soup strikes you as too thick, dilute it a bit with cold water before you pour it into the bowls.

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