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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Serving Size:Serves 6


  • 3 slices day old French Bread, crusts removed
  • 2 lbs ripe tomatoes, like Clinch Mountain, seeded and coarsely chopped
  • 2 small cucumbers, coarsely chopped or1/2 a hothouse cucumber
  • 1 red or yellow bell pepper, cored, seeded coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 2 cups tomato juice or water
  • 1 Tablespoon sugar
  • 1 Tablespoon Spanish paprika
  • Kosher salt and freshly ground black pepper
  • 1/4 cup sherry wine vinegar
  • 1/2 cup Brennan's Cellars Extra Virgin Olive Oil
  • 1 handful fresh flat-leaf parsley, coarsely chopped
  • 1/2 lemon
  • Garnishes: chopped tomatoes, cucumber, bell pepper, onion, lemon wedges, hard-boiled eggs



A refreshing summertime soup. Serve with French bread and a crisp Rose (Carlson Blush), Sauvignon Blanc (South Island) or Pinot Grigio (Monterey Coast).


Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell peppers, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. 

Pour the vegetable mixture into a large; stir the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. 

Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
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