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Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


3 slices day old French Bread, crusts removed

2 lbs ripe tomatoes, 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 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

Adapted From:

A refreshing summertime soup. Serve with French bread and a crisp Rose, Sauvignon Blanc or Pinot Grigio. 

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.