Total Time
Prep 10 mins
Cook 0 mins

The first class of the Culinary Essentials series from Culinary Communion is all about soups, and we made several delicious kinds when I attended this last week. The gazpacho was wonderful, and quite easy to make! Here's Chef Gabriel's recipe for you. Posted with permission.

Ingredients Nutrition


  1. Peel, seed, and chop all of the vegetables into small pieces.
  2. In a bowl, soak the bread in the vinegar until soft.
  3. Place all the prepared vegetables and garlic in the blender and pulse until the mixture becomes a rough puree.
  4. Add the vinegar-soaked bread and pulse again.
  5. Gradually add the olive oil into the mixture while pulsing.
  6. Season to taste with salt and freshly ground pepper.
  7. Serve either at room temperature or chilled, garnished with the basil and parsley and drizzled with a bit of extra virgin olive oil.


Most Helpful

This is a great gazpacho recipe. Very tasty! I used two gigantic heirloom tomatoes, and they were both delicious unseasoned to begin with. Very traditional. Perfect. I will use it again.

Kirby August 05, 2007

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