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  • 1 cup stale French bread cubes, crusts removed
  • Cold water
  • 3 cups diced peeled tomatoes (about 1 1/2 pounds)
  • 2/3 cup Green bell peppers, diced
  • 2/3 cup peeled and diced English or other cucumber
  • 1/3 cup diced red onion
  • 2 garlic cloves, pressed
  • 1 1/2 cups tomato juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Freshly ground black pepper
  • Minced green bell pepper and cucumber slices, for garnish


  1. In a small bowl cover bread with water; let stand 5 minutes or until bread is soft.  Squeeze out water.
  2. In a processor, combine bread, tomatoes, pepper, cucumber, onion and garlic; process to a coarse purée. Pour into a large bowl; stir in tomato juice, oil, vinegar, salt and pepper. Cover and chill 4 hours or until cold. Ladle into bowls and garnish with minced pepper and cucumber.

Recipe by Jean Kressy.

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The recipe was originally published as Gazpacho on

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