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Spanish Gazpacho


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Spanish Gazpacho


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Spanish Gazpacho


  • Ready Time : 0 min



  • 1 slice bread
  • 2 garlic cloves
  • 2 teaspoons salt
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 2 1/2 pounds ripe tomatoes, cored and quartered
  • 1/4-1/2 cup extra virgin olive oil
  • 1/2 cucumber, peeled, seeded and finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeno, deseeded, finely chopped
  • 1 pepper, any color, finely diced (optional)
  • 1 slice day old bread, cut into small cubes (optional)


Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute. (to make a richer creamier broth add the full 1/2 cup oil)

Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. (I use a shinwa, but you can use anything with very fine wholes)

Transfer to a glass container and chill, covered, until cold, about 3 hours.  Serve with a tray of toppings, chopped cucumbers, peppers, onions and jalapenos and allow guests to make their own.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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