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How to Make Gazpacho

This traditional Spanish cold soup is a world-famous dish that's a breeze to prepare.


  • Step 1: Chop and process Rough-chop the peppers, cucumber, red onion, and tomatoes. Then feed the vegetables through the food processor and pulse it until the vegetables are coarsely chopped. Avoid over-processing.
  • Step 2: Mix and refrigerate Transfer the vegetables to the large bowl and add the minced garlic, tomato juice, vinegar, lime juice, ¼ cup of the olive oil, salt, and pepper. Mix well and then refrigerate for at least 3 and up to 24 hours.
  • TIP: The longer the gazpacho sits, the more the flavor develops, so make the soup a day in advance for best results.
  • Step 3: Prepare croutons Heat the remaining olive oil in a medium skillet over medium heat until it's hot but not smoking. Then add the bread and toss for 6 to 8 minutes, until it's golden. Then, with a slotted spoon, remove the croutons to a paper-towel-lined plate and season them with salt and pepper.
  • Step 4: Serve Divide the gazpacho into bowls, top it with the bread, and garnish it with basil.
  • FACT: Gazpacho originally derived from Arabs who occupied Spain from the 8th to the 13th century.

You Will Need

  • A red bell pepper
  • A green bell pepper
  • A cucumber
  • A red onion
  • 4 plum tomatoes
  • 3 garlic cloves
  • minced
  • 23 oz. tomato juice
  • u00bc c. white wine vinegar
  • Juice of 1 lime
  • u00be c. extra-virgin olive oil
  • u00bd tbsp. salt
  • 1 tsp. pepper
  • French bread pieces
  • Fresh basil leaves for garnish
  • A food processor (optional)

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