Go Back
Classic Gazpacho | theeverykitchen.com

Classic Gazpacho

Adapted from The Practical Encycolpedia of Superfoods by Audrey Deane
Course Appetizer or Main
Prep Time 1 hour
Total Time 1 hour
Servings 12 cups
Author myBottomlessBoyfriend


  • 2 lbs or 6 medium tomatoes peeled and seeded
  • 1 cucumber peeled and chopped
  • 2 red bell peppers seeded and chopped
  • 2 garlic cloves crushed
  • 1 large onion chopped
  • 2 tbsp white wine vinegar
  • 1/2 cup olive oil
  • 4 1/2 cups breadcrumbs
  • 2 cups cold water
  • salt and ground black pepper
  • ice cubes to garnish
  • avocado sliced, to garnish


  1. In a large bowl, mix the tomatoes, cucumber, peppers, garlic, and onion. Stir in the vinegar, oil, breadcrumbs, and water until well mixed.
  2. Purée the mixture in a food processor or blender until almost smoth and pour into a large bowl. If the soup is too thick, add cold water to desired consistency. Stir in salt and pepper to taste. Chill.
  3. To serve, ladle into bowls, drop in two ice cubes, top with avocado slices or other garnish of choice.