Chilled Tomato Gazpacho

It’s never too hot for soup, at least not as long as you’ve got a batch of this healthy, flavorful and refreshing Chilled Tomato Gazpacho waiting for you.

Serves: 4Prep: 2 hours 25 minutesCook: 5 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 4


  • 2 cups stale bread, diced (about 1 sub roll or 3-4 slices of bread)
  • 20 grape tomatoes
  • 2 Roma tomatoes, sliced
  • 2 cups crushed tomatoes or tomato juice
  • 1 English cucumber, coarsely chopped
  • 1⁄2 red onion, coarsely chopped
  • 2 red bell peppers, coarsely chopped
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1⁄2 tablespoon olive oil
  • 1⁄4 teaspoon paprika
  • 1⁄2 teaspoon salt, plus more to taste
  • Ground black pepper, to taste


  • In a food processor, pulse stale bread until crumbled. Remove ¼ cup of the breadcrumbs and reserve for later.
  • Add tomatoes, cucumber, onion and bell peppers and pulse until mostly broken down, with some chunks remaining. Season with ½ tsp. salt and chill for several hours or overnight.
  • Toast 2 remaining tablespoons of breadcrumbs in ½ tablespoon of olive oil, until golden brown. Season with paprika and salt to taste.
  • Add 1 tablespoon of vinegar at a time until gazpacho reaches desired taste and consistency. Season again with salt and pepper, to taste.
  • Plate gazpacho into four refrigerated soup bowls, then garnish with toasted breadcrumbs and a drizzle of olive oil.