Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Basically this soup is simply a mess of fresh crisp vegetables puréed with tomato juice. A heaping bowl of gazpacho accompanied by a Picnic Loaf, or sandwiches of ham, cheese, or chick-pea purée makes a most satisfying summer supper. Leftovers keep for 3 to 4 days.


  • 4 scallions (green onions)
  • 4 bell peppers, preferably red
  • 4 small cucumbers


  1. Trim the scallions and cut them into large pieces. Core, seed, and quarter the peppers. Peel and seed the cucumbers, then coarsely chop. Peel the garlic.
  2. Purée the above ingredients with the tomato juice, herb, and olive oil in a blender or food processor. The mixture should be nice and chunky. Add vinegar, salt, and cayenne to taste.
  3. If you find the mix