• 6 large ripe tomatoes
  • ½ Spanish onion, thinly sliced
  • 1 green pepper, seeded and thinly sliced
  • ½ cucumber, peeled and thinly sliced
  • 1 clove garlic, finely chopped
  • salt, tabasco and freshly ground black pepper
  • 6 tablespoons olive oil
  • 3 tablespoons wine vinegar
  • ¼-½ pint chilled chicken consommé
  • finely chopped chives or parsley
  • gazpacho accompaniments


Seed tomatoes and dice coarsely; combine in a salad bowl with thinly sliced Spanish onion, green pepper and cucumber. Season to taste with finely chopped garlic, salt, Tabasco and freshly ground black pepper, and marinate in olive oil and wine vinegar in the refrigerator for at least ½ hour.

Just before serving, add chilled chicken consommé and finely chopped chives or parsley. Serve with traditional gazpacho accompaniments: diced tomato, green pepper, onion, cucumber and garlic croûtons.