Prep Time:  minutes
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Often described as a liquid salad, gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt and vinegar.  As Romans labored to build roads and aqueducts across Spain in the scorching heat, this creamy soup replenished them with the necessary salt and vitamins lost through physical exertion.  Later, shepherds and farmers added vegetables to make it more hearty and satisfying.  Because tomatoes and bell peppers were not indigenous to Spain, these ingredients were not added to the soup until after Spain’s discovery of the New World.  Since that time, gazpacho has remained relatively unchanged.  We are grateful for such an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun. 


1 Large Cucumber

2 Red Bell Peppers

1 Yellow Bell Pepper

4 Medium Tomatoes

1 Red Onion

3 Minced Garlic Cloves

3 Cups Tomato Juice

¼ Cup White Wine Vinegar

¼ Cup Extra Virgin Olive Oil

½ Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Halve and seed the cucumber, but do not peel it.  Core and seed the three bell peppers.  Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes.  Reserve a small bit of each vegetable to put in at the end so that the soup has some crunch.  Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped.  Do not over process.  After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper.  Mix well and chill before serving.  The longer the gazpacho sits, the more the flavors develop.  Serve anytime, but especially on a hot summer day.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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