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Silky Smooth Tomato Gazpacho

Recipe inspired from Anne Burrell
Author: Samantha Ferraro


  • 2 lbs tomatoes variety, plum, cherry, roma, heirloom, chopped and seeded
  • 1 Persian cucumber peeled and chopped
  • 1/4 red onion chopped
  • 5-6 baby bell peppers chopped
  • 1-2 garlic cloves
  • 1 small jalapeno or other hot pepper chopped and seeded (optional)
  • 1/2 loaf Italian or French bread day-old preferred
  • Few dashes of red-wine vinegar
  • Salt and pepper to taste
  • Olive oil


  • In a medium sized bowl, roughly tear up your bread and add enough water to soak all the bread. Allow bread to sit for about 20 minutes.
  • After about 20 minutes, squeeze the excess water out of the bread. Add all the chopped vegetables, garlic and olive oil to the bread bowl and toss together to combine. Making sure everything is evenly coated with olive oil. Season with salt and pepper.Allow to sit for another 20 minutes so the flavors blend.
  • In a food processor or blender, place your bread and vegetable mixture and blend until pureed. Add a few dashes of red-wine vinegar. At this point, taste for seasoning or if you would like to add more olive oi.
  • Pour the tomato soup through a fine mesh strainer pushing down on the pulp to get as much liquid as possible.
  • Pour in soup bowls and garnish with extra tomato, peppers and onion.