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Hot weather begs for Gazpacho

Gazpacho comes in so many forms. Here is a basic recipe which you can modify. As is, delicious.

  • 1 28 oz. can of good quality tomatoes and their juices (such as Rienzi)
  • 1 medium cucumber, peeled and diced
  • 2 or 3 slices bread, a day or two old, crusts removed, torn into small pieces
  • 1/4 cup good quality extra-virgin olive oil, plus more for garnish
  • 2 tablespoons Spanish sherry vinegar
  • 1 jalapeno pepper, seeded and deveined
  • 2 cloves garlic, peeled
  • Kosher Salt
  • red pepper flakes


1/2 yellow or orange bell pepper cut into 1/4 inch dice

1 avocado cut into small square pieces

3 scallions, finely sliced into rings

1 lemon for squeezing over finished dishes


1. Combine the tomatoes, cucumber, bread, oil, vinegar, jalapeno, and garlic in the container of a blender; process until smooth. If the gazpacho seems too thick, thin with additional water or stock.

2. Taste and add salt and red pepper flakes as necessary. Serve immediately (or refrigerate and serve within a couple of hours), garnished with finely minced yellow or orange bell pepper, cubed avocado pieces, and minced scallions along with a squeeze of fresh lemon juice.

3. Serve very chilled into glasses with a spoon or into “shot glasses” for passing.


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