Gazpacho de Madrid

Gazpacho de Madrid


  • 4 cups crumbled French bread
  • 1 medium green bell pepper, (crusts trimmed) seeded and chopped
  • 5 medium tomatoes, peeled,
  • 1 small clove garlic, minced, seeded and coarsley chopped
  • 4 cups cold water
  • 2 medium cucumbers, peeled,
  • 1/4 cup red wine vinegar, seeded and chopped
  • 4 tsps salt
  • 1 large onion, chopped
  • 1/4 cup olive oil
  • 1 Tbsp tomato paste
  • 1 cup dried French bread cubes
  • 1/2 cup peeled and finely (crusts trimmed)
  • chopped cucumber
  • 1/2 cup finely chopped onion
  • 1/2 cup seeded and finely
  • chopped green bell pepper


Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight. Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings.

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