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Preparation 4 h 15 min
Cooking time None
Servings 6


  • 8 to 9 large tomatoes, red and ripe
  • 1 English cucumber, peeled, seeded, cut in large chunks
  • 1 red onion, cut in large chunks
  • 2 red bell peppers, cut in large chunks
  • 1 yellow or orange pepper, cut in large chunks
  • 30 ml (2 tbsp) tomato paste
  • 3 slices of bread, crust removed
  • 2 to 3 garlic cloves, crushed
  • 30 ml (2 tbsp) red wine vinegar
  • 45 ml (3 tbsp) olive oil
  • Salt and freshly ground black pepper
  • 500 ml (2 cups) cold water
  • Espelette pepper or Tabasco sauce


  1. Cut tomatoes in big wedges.
  2. In a large bowl, mix together all the remaining vegetables.
  3. Put aside about 1/4 of them.
  4. Crumble the bread in the bowl.
  5. Cover and set aside for 20 minutes.
  6. Put the preparation in a blender and add garlic, vinegar and oil, alternating with water, to reduce to a thin purée.
  7. Season as desired. (Seasoning should be quite bold, as this soup is to be eaten cold.)
  8. Refrigerate for 3 to 4 hours.
  9. Chop thinly the remaining vegetables. Mix well.
  10. Serve cold in chilled bowls.
  11. Garnish each serving with minced vegetables.


For a complete meal, accompany gazpacho with a hard-boiled egg, as Spanish used to do.

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