Gazpacho à la Française

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 garlic clove, finely minced
  • 5 tablespoons olive oil
  • 3 chili peppers, coarsely chopped
  • 3 green peppers, seeded and coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ripe tomatoes, peeled and coarsely chopped
  • 2 cucumbers, peeled and coarsely chopped
  • teaspoons paprika
  • 4 cups Beef Stock
  • 1 cup tomato juice
  • ¼ cup wine vinegar
  • 6 tablespoons white wine
  • Salt and freshly ground black pepper


  1. Lightly sauté the garlic in the oil in a large saucepan. Add the chopped vegetables and paprika and sauté for five minutes. Add the stock, tomato juice, vinegar and wine. Boil for one hour.

  2. Purée the mixture through a fine sieve or in a blender. Add seasonings to taste. Chill.

  3. Serve in chilled bowls and surround with small bowls of garnishes (croutons and diced vegetables).

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