Tomato Gazpacho

Preparation info

  • 4 to 6

    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About


  • ½ pound stale bread, with crusts removed
  • 2 pounds tomatoes, peeled
  • 2


  1. Soak half the bread in water, then squeeze gently to remove excess liquid.
  2. Process the bread, all but one tomato, 1 green pepper, the garlic, vinegar, oil, and salt until smooth. Chill.
  3. Mix the remaining ingredients in individual bowls. Pour the gazpacho over them. If the soup is too thick, dilute with cold water before pouring into the bowls.
  4. <