This milder, easier, lightly cooked and chunky gazpacho may be a bit different than the better-known cold blended soup, but I assure you that this tomato and cucumber gazpacho is an authentic gazpacho recipe too. It retains the qualities of the better-known version while making it more palatable and digestible.

– 4 tablespoon olive oil – 2 red onion large, minced finely – garlic cloves crushed – stale bread – roma tomatoes (large), peeled, seeded and minced finely. – 4 cucumber  – 1 tablespoon rice vinegar – 1 tablespoon of white wine vinegar or red wine vinegar – 3 cups of white wine chilled – 6 cups of very cold water – 1 tablespoon of salt (or to taste) – ½ teaspoon of black pepper


FOR GARNISHING – ½ cup red bell pepper or green bell pepper, minced – ½ cup cucumber , minced – ¼ cup red onion , minced – 6 tablespoon of extra virgin olive oil


Stir in the bread crumbs, stirring until all the bread is coated with oil.In a 2 qt [2 liters] pot heat the oil over very low heat. Add onion and garlic and cook, stirring occasionally, until the onions turn translucent. This may take about five minutes, and the idea is to tame the taste of both garlic and onion without actually overcooking them.

Step 1:

Add vinegar, wine, and iced water. Stir, then season with salt and pepper to taste. Let chill and rest in the fridge for two hours, or overnight.Add the tomato and cucumber and crush over the heat with a potato masher until the soaked bread and tomatoes turn into a coarse paste. Remove from heat and pour into a large bowl.

Step 2:

Garnish the tomato soup with the minced fresh vegetables (bell pepper, cucumber, and onion) and a drizzle of extra virgin olive oil.Serve the chilled soup in equal portion in 6 little bowl.

Step 3:

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