Gazpacho Recipe | James Beard Foundation

Name: Gazpacho Recipe | James Beard Foundation
Ingredients: 1 ounce day-old bread (approximately one slice); 1 medium cucumber or 2 pickling or Kirby cucumbers, chopped; 1 stalk celery, chopped; 1 tomato, cored and quartered; 1/2 small green bell pepper, cored and seeded; 2 garlic cloves, peeled; 1 jalapeño, seeds optional, roughly chopped; 16 ounces fresh tomato puree (if it’s not peak tomato season, substitute tomato juice); Optional garnishes: chopped chives and chervil, diced tomatillo and tomato, and a drizzle of extra-virgin olive oil

archive.jamesbeard.org

Vibrant gazpacho made with summer produce and stale bread—perfect for hot weather. Enjoy the fresh flavors from Border Grill chefs Mary Sue Milliken and Susan Feniger.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.

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Ingredients

1 ounce day-old bread (approximately one slice)
1 medium cucumber or 2 pickling or Kirby cucumbers, chopped
1 stalk celery, chopped
1 tomato, cored and quartered
1/2 small green bell pepper, cored and seeded
2 garlic cloves, peeled
1 jalapeño, seeds optional, roughly chopped
16 ounces fresh tomato puree (if it’s not peak tomato season, substitute tomato juice)
Optional garnishes: chopped chives and chervil, diced tomatillo and tomato, and a drizzle of extra-virgin olive oil