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Traditional Gazpacho

Updated: 3 days ago

Ive made Gazpacho in many different ways. One of my favorites is taking left over salad with vinaigrette and purée with tomato juice. This is a new recipe where I used some stale bread. It gives it a nice thick, rich texture.

You will need

2 cups stale bread crusts removed

2 Tomatoes cored and chopped

1  1/2 cup tomato juice or strained tomatoes

1 cup English cucumber peeled and chopped

1 Red pepper seeded and chopped

1 /2 cup red onion chopped

4 garlic cloves chopped

1 cup olive oil

2 tbsp wine vinegar

4 basil leaves




Basil loosely chopped



In a large bowl, tear bread into chunks, top with chopped tomatoes and strained tomatoes or tomato juice.  Large pinch of  salt and pepper.  Top with remaining veggies, olive oil, vinegar, and another pinch of  salt and pepper.  Lightly stir to combine then let sit for 30 minutes.

Purée in batches in a good processor or blender, place back in bowl.  Taste for salt and pepper, add more if you prefer.  If you want it chunky stop here. If you like it smooth then place through a strainer.

Serve in bowls.  Drizzle with a little olive oil then top with shrimp, basil and feta.  A bit of cracked black pepper adds a nice touch too!

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